RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5175
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| Recipe Name: |
Linguine with Eggplant and Sun-Dried Tomatoes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound pasta, linguine
0.5 Cup tomatoes, sun dried, oil-packed cut in strips with oil
0.5 Cup basil, fresh chopped
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Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain.
Meanwhile, heat 3 tablespoons of the oil from the sun-dried tomato jar in a large, heavy skillet over medium heat. Add the diced eggplants and cook, stirring occasionally, until golden, about 6 minutes. Add the sun-dried tomatoes and the marinara sauce and cook until heated through, about 5 minutes.
Add the cooked pasta to the tomato sauce* and stir to combine. Turn off the heat and add the Mozzarella cheese, basil, salt, and pepper. Season with more salt and pepper to taste. Transfer to shallow pasta bowls,
top with Parmesan cheese, and serve. |
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| Nutrition per Serving: |
| Calories: |
524 |
Total Carbs: |
19.1 |
Net Carbs: |
6.1 |
| Cholesterol: |
65.2 |
Fat: |
23.4 |
Protein: |
26.85 |
| Fiber: |
3.73 |
Sodium: |
99.99 |
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