417 Health Recipes: Bow Tie Pasta with Roasted Garlic and Eggplant

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Recipe Summary:
Preparation Time:  1 hour, 40 minutes
Number of Servings:  6
Cups of Fruits and Vegetables Per Person:  1.00


1 package (12 oz) dried large bow tie pasta
2 Tbsp fresh parsley
1/4 cup freshly grated parmesan cheese
1 bulb garlic, roasted
6 cups eggplant, peeled and cut into 1-inch cubes
1/2 cup balsamic vinegar
4 Tbsp olive oil
1/4 tsp dried oregano
1/2 tsp fresh ground pepper
3 cups (about 3 medium) chopped tomatoes

Directions: Separate roasted garlic cloves, peel, and set aside. In a medium bowl, combine eggplant, vinegar, 3 Tbsp olive oil, oregano, and pepper. Mix thoroughly and marinate in the refrigerator for 1 hour. Place eggplant mixture, with liquid, on a baking pan. Bake in a preheated 425°F oven for 25 minutes. Stir every 5 to 6 minutes. About 10 minutes before eggplant is completely cooked, heat 1 tablespoon olive oil in a skillet. Add tomatoes and garlic. Sauté for 5 minutes. At the same time, cook pasta in a pot of boiling water according to package instructions. Drain and divide cooked pasta on 4 serving plates. Cover pasta with roasted eggplant. Cover with equal portions of tomato-garlic mixture and top with parsley. Serve immediately sprinkled with Parmesan cheese.

Diabetic Exchange**

Fruit: 0
Vegetables: 2
Meat: 0
Milk: 0
Fat: 2
Carbs: 3
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Nutrition Facts
Bow Tie Pasta with Roasted Garlic and Eggplant
Serving Size 1/6 recipe

Amount Per Serving
Calories 370 Calories from Fat 100
% Daily Value (DV)*
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g 0%
Cholesterol 5mg 2%
Sodium 65mg 3%
Total Carbohydrate 58g 19%
Dietary Fiber 5g 20%
Sugars 10g
Protein 11g
Vitamin A 20%
Vitamin C 25%
Calcium 8%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.

Recipe from:,23


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