From Cookie and Kate
Roasted Eggplant and Tomato Orzo Pasta
- Time
- 35 min
- Makes
- 4
- Ingredients
- 17
Get the recipe at Cookie and Kate (opens in a new tab)
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Ingredients
- 1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup cherry or grape tomatoes, halved
- 1 teaspoon olive oil
- Salt and pepper
- ½ pound DeLallo Organic Whole Wheat Orzo
- ⅓ cup crumbled feta
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons olive oil, more to taste
- 1 tablespoon lemon juice
- 2 cloves garlic, pressed or minced
- ¼ teaspoon salt, more to taste
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper, to taste
Nutrition · per serving
- Calories
- 444 kcal
- Fat
- 22.5 g
- Fiber
- 11 g
- Sugar
- 8 g
- Sodium
- 560.5 mg
- Protein
- 10.2 g
- Trans fat
- 0 g
- Cholesterol
- 11 mg
- Carbohydrate
- 53.5 g
- Saturated fat
- 4.5 g
As published by Cookie and Kate.
The method
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