An Italian in my Kitchen · by Rosemary Molloy★ 4.6 (31)
Simple Italian Eggplant Pasta
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 15%
CARBS 46G54% OF CAL
8G FIBER0G ADDED0G INTRINSIC27G OTHER10G TOTAL SUGAR
FAT 15G41% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple bucatini pasta tossed with stir-fried eggplant, garlic, herbs, and olive oil. A light, rustic Italian dish that lets the quality of each ingredient shine.
mainitalianpasta🍲 stockpotdairy freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 small to medium eggplants
- 1 teaspoon salt
- ¼ cup olive oil
- 1 -2 cloves garlic chopped
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon oregano
- 1-2 pinches hot pepper flakes ((if desired))
- ⅓ cup water
- 3 cups cooked pasta
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 15%
CARBS 46G54% OF CAL
8G FIBER0G ADDED0G INTRINSIC27G OTHER10G TOTAL SUGAR
FAT 15G41% OF CAL
2G SAT13G 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
- 744mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 583mg
- Calcium
- 54mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 744MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.