RIGATONI WITH EGGPLANT AND DRIED TOMATO PESTO
Got this from bhg.com - Better Homes and Gardens website. Check it out...they have some great recipes! This is a good vegetarian pasta dish. (Makes 6 to 8 side-dish servings or 4 main-dish servings.)
Provided by QueenQT26
Categories Low Cholesterol
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
- Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
- Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
- Transfer pasta to a serving bowl; keep warm.
- Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
- Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
- Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.
Nutrition Facts : Calories 378.4, Fat 17.7, SaturatedFat 2.3, Cholesterol 35.9, Sodium 359.8, Carbohydrate 48.9, Fiber 8.2, Sugar 5.6, Protein 10.4
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Shamraiz Iqbal
[email protected]I can't wait to try this recipe! It looks so delicious.
Ali Talha
[email protected]This recipe is a great starting point, but I would recommend making a few changes. I added some chopped sun-dried tomatoes to the pesto, and I used a combination of rigatoni and penne pasta.
Veralullaby
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as the picture. The eggplant was mushy and the pesto was bland.
Username
[email protected]The pesto was a bit too oily for my taste, but the eggplant was cooked perfectly.
Cruel_Bacon
[email protected]This dish was easy to make and very delicious. I will definitely be making it again.
Shomiya Tance
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The pesto was so flavorful that it masked the bitterness of the eggplant.
Mus Sh
[email protected]This dish is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge, and this was the perfect way to use it up.
Kwakhanya Tunywashe
[email protected]I loved the combination of flavors in this dish. The eggplant was smoky and slightly bitter, while the pesto was bright and herbaceous.
Raja Umar
[email protected]The pesto was amazing! I used a store-bought pesto, but I think it would be even better if I made it from scratch.
Md Shohid mia
[email protected]This dish was a hit with my family! The eggplant was tender and flavorful, and the pesto was the perfect complement. I will definitely be making this again.