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Find a recipe which not only tastes amazing but has health benefits too.

ORECCHIETTE WITH CHERRY TOMATOES, EGGPLANT AND BASIL

Category:
Dinner
Author:
Emily Greenfiled, APD
Serves:
4
Average Rating:
Number of Ratings:
0
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Ingredients

Pasta appears to be one of those misunderstood foods which appears on many people’s ‘Foods to avoid’ list. However, did you know pasta contains double the protein of rice and is actually a low glycemic index (GI) food, particularly if it is cooked 'al dente' (firm to the bite)?

Pasta can have a permanent place in your diet as long as you exercise portion control and choose healthy sauces to accompany it. This delicious but low fat eggplant and tomato based sauce is rich in fibre, folate, potassium and lycopene and is also a good source of other important vitamins and minerals.

 

  • 300g orecchiette pasta
  • 1 large eggplant, chopped into 1 inch cubes
  • 400g cherry tomatoes
  • 2 cloves garlic, finely chopped
  • 1 bunch basil, leaves plucked
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese
  • Freshly ground pepper, to serve
Instructions

Preheat oven to 200oC. Toss eggplant and cherry tomatoes in 1.5 tablespoons olive oil and spread evenly in a large baking tray. Place in the oven and roast for 40 minutes or until eggplant is golden, stirring occasionally. Remove vegetables from the oven and stir in the basil leaves until wilted. With the back of a spatula, crush the tomatoes in the pan until you have a thick tomato and eggplant sauce - add a little boiling water to loosen the sauce if desired. Meanwhile heat water to boiling and cook orecchiette for 15 to 25 minutes (depending of the size of pasta) until al dente. Drain pasta and toss with remaining olive oil. Combine the tomato and eggplant sauce with the pasta and serve immediately with freshly grated Parmesan and ground pepper.

 


Nutritional benefits

Energy

1,500kJ

Protein

11g

Fat

12g

Sat fat

3g

Carbohydrate

48g

Fibre

9g

Sodium

100mg

 

ORECCHIETTE WITH CHERRY TOMATOES, EGGPLANT AND BASIL