from Chow Bella
1 lb small, slender eggplant, cut into approximately 1/8-inch slices
1 sweet onion, cut into slivers
1 red bell pepper, cut into small chunks
6 whole, unpeeled cloves of garlic
4 tbsp extra virgin olive oil, divided
1 cup packed torn basil leaves
1/2 cup toasted walnuts
1/2 cup grated Parmesan cheese
1/2 lb whole wheat spaghettini (thin spaghetti)
Kosher salt and black pepper
1 cup reserved pasta cooking water
1. Preheat oven to 425 degrees F.
2. On a sheet pan lined with oil, add the eggplant, onion, bell pepper, garlic, 2 tbsp of oil, and some salt and pepper. Roast the vegetables for 30 minutes, turning once, until they are tender and browned on the edges. 3. 3. Allow the vegetables to cool slightly on the pan before adding them to a food processor along with the basil, walnuts, and Parmesan. Turn the food processor on and slowly add the remaining 2 tbsp oil. Season with salt and pepper.
4. Meanwhile, cook the pasta according to package direction in salted water; reserve the cup of pasta water before draining the pasta.
5. Add the pesto to the pasta along with the hot pasta cooking water; stir thoroughly to coat each strand of pasta with sauce; serve immediately.
Servings per recipe: 4
Per serving:
Calories: 396
Fat: 27 g
Saturated fat: 4.7 g
Cholesterol: 11 mg
Sodium: 199 mg
Carbohydrates: 29.6 g
Fiber: 8.8 g
Sugar: 5.9 g
Protein: 13.8 g