Penne with Eggplant and Mint
This Penne with Eggplant and Mint can be made in about 10 minutes and is bursting with so much flavor!
Ingredients
- 12 oz Penne Pasta I used Barilla gluten free
- 1 Large Eggplant Cubed into bite size pieces
- ¼ cup EVOO
- 4 Cloves Minced Garlic
- ¼ teaspoon Crushed Red Pepper Flakes
- 1 cup Shredded Parmesan Cheese divided
- 2 Tbs Fresh Chopped Mint Leaves
- 1 Tbs Sea Salt for the pasta water
Instructions
- In a large pot fill ¾ full with water and bring to boil
- Add 1 Tbs Sea Salt and add Penne, cook as directed on package or until al dente
- While pasta is cooking start the rest
- Reserve 1 cup of the pasta water before draining
- In a large deep pan add EVOO and heat over med/high heat
- When oil starts to shimmer add Garlic and Red Pepper Flakes
- Sauté 1 minute
- Add Eggplant and toss occasionally until golden brown and tender, about 8-10 minutes
- If Eggplant starts to look to dry add a little more EVOO while cooking
- Add the cooked Penne to the Eggplant, ½ cup of Parmesan and reserved pasta water
- Cook 1 minute tossing to mix all ingredients together
- Remove from heat and sprinkle Mint and the rest of the Parmesan over the pasta
- Enjoy!
Nutrition
Calories: 379kcalCarbohydrates: 48gProtein: 14gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 274mgPotassium: 336mgFiber: 4gSugar: 4gVitamin A: 243IUVitamin C: 3mgCalcium: 224mgIron: 1mg
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