Cookie and Kate · by Cookie and Kate★ 4.9
Roasted Eggplant and Tomato Orzo Pasta
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 20%
CARBS 52G49% OF CAL
12G FIBER7G SUGAR34G OTHER
FAT 20G43% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant and cherry tomatoes tossed with orzo pasta, feta, pine nuts, and fresh herbs. Light and summery with bright Mediterranean flavors, perfect for a vegetarian weeknight dinner.
mainmediterraneanpasta🍪 sheet pan🍲 stockpot🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium purple eggplant (about 1 pound), sliced into 3/4-inch cubes
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup cherry or grape tomatoes, halved
- 1 teaspoon olive oil
- 1/2 pound DeLallo Organic Whole Wheat Orzo
- ⅓ cup crumbled feta
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons olive oil, more to taste
- 1 tablespoon lemon juice
- 2 cloves garlic, pressed or minced
- 1/4 teaspoon salt, more to taste
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 20%
CARBS 52G49% OF CAL
12G FIBER7G SUGAR34G OTHER
FAT 20G43% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 565mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 125mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.