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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Bipul
[email protected]This dish was very easy to make and it was so delicious! I used a jarred pesto, but I'm sure it would be even better with homemade pesto. I will definitely be making this again.
Valerie Santizo
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the combination of flavors. I will definitely be making this again.
Pankaj Chaudhari
[email protected]This dish was a bit too salty for my taste, but it was still very good. I think next time I will use less salt in the pesto.
Eman Zain
[email protected]I'm not a huge fan of eggplant, but I loved this dish! The eggplant was cooked perfectly and the pesto was very flavorful. I will definitely be making this again.
M Tufail
[email protected]This dish was very easy to make and it was so delicious! I used a jarred pesto, but I'm sure it would be even better with homemade pesto. I will definitely be making this again.
Alisha Karki
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the combination of flavors. I will definitely be making this again.
Being Cyrax
[email protected]This dish was a bit too salty for my taste, but it was still very good. I think next time I will use less salt in the pesto.
MD obayed Ullah
[email protected]I'm not a huge fan of eggplant, but I loved this dish! The eggplant was cooked perfectly and the pesto was very flavorful. I will definitely be making this again.
Joshua Jenkins
[email protected]This dish was very easy to make and it was so delicious! I used a jarred pesto, but I'm sure it would be even better with homemade pesto. I will definitely be making this again.
Maxime Polynice,MBA.
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the combination of flavors. I will definitely be making this again.
Aimon Aimon
[email protected]This dish was a bit too salty for my taste, but it was still very good. I think next time I will use less salt in the pesto.
momen Hosny
[email protected]I'm not a huge fan of eggplant, but I loved this dish! The eggplant was cooked perfectly and the pesto was very flavorful. I will definitely be making this again.
Tahir Amin
[email protected]This dish was very easy to make and it was so delicious! I used a jarred pesto, but I'm sure it would be even better with homemade pesto. I will definitely be making this again.
Chathuki
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the combination of flavors. I will definitely be making this again.
Lebogang Mocha
[email protected]This dish was a bit too salty for my taste, but it was still very good. I think next time I will use less salt in the pesto.
Kathy Lopes
[email protected]I'm not a huge fan of eggplant, but I loved this dish! The eggplant was cooked perfectly and the pesto was very flavorful. I will definitely be making this again.
brenda morris
[email protected]This dish was easy to make and so delicious! I used a jarred pesto, but I'm sure it would be even better with homemade pesto. I will definitely be making this again.
Alex Deering
[email protected]I made this dish last night and it was a hit with my family! The eggplant was so tender and the pesto was the perfect complement. I will definitely be making this again.
MD Easmal
[email protected]This dish was absolutely delicious! The eggplant was cooked perfectly and the pesto was flavorful and bright. I will definitely be making this again.