Lentil Penne with Roasted Eggplant Pasta Sauce
Course:
Main Course
Servings: 4
Calories: 501 kcal
Ingredients
- 8 oz. Explore Cuisine Organic Red Lentil Penne
- 24 oz. Rao’s Homemade Marinara Sauce
- 1 large eggplant peeled and cut into inch cubes
- 3 tsp. crushed garlic
- 1/4 cup + 2 Tbsp. extra virgin olive oil
- 1 small brown onion sliced
- ½ tsp. Redmond Sea Salt
- ½ tsp. black pepper
- 1 green bell pepper sliced
- 1 cup fresh basil leaves
Instructions
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Preheat oven to 400 degrees F.
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Place eggplant on baking sheet. Brush with olive oil and toss with garlic, salt and pepper. Roast for 20 minutes or until soft.
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Meanwhile, cook penne according to package instructions.
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While the pasta cooks, heat oil in a small pan, add onion and stir fry for about 5 minutes or until soft. Add green peppers and cook for 2 more minutes.
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Transfer eggplant to food processor and blend into a smooth paste.
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Combine paste with sautéed onion and pepper. Add in tomato sauce and cook through for about 5 minutes.
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Toss pasta with sauce. Serve with fresh basil.
Recipe Notes
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Nutrition Facts
Lentil Penne with Roasted Eggplant Pasta Sauce
Amount Per Serving
Calories 501
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Sodium 1139mg47%
Potassium 1076mg31%
Carbohydrates 63g21%
Fiber 9g36%
Sugar 14g16%
Protein 11g22%
Vitamin A 1190IU24%
Vitamin C 42.7mg52%
Calcium 74mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.