This full-flavor pasta sauce is made richer and sweeter with roasted vegetables.

Source: Better Homes and Gardens
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Ziti with Eggplant and Dried Tomato Pesto

Ingredients

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Directions

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  • Place onion in a large shallow baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes; stir. Brush eggplant with remaining olive oil. Place eggplant in pan, cut sides down. Roast 15 minutes more or until onion is golden brown and eggplant is tender.

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  • Meanwhile, cook pasta according to package directions; drain. Add Dried Tomato Pesto and black pepper to pasta; toss gently to coat. Transfer pasta to a warm serving dish; keep warm.

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  • Cut eggplant into 1/2-inch-thick slices. Toss eggplant and onion with pasta. Season to taste with salt. Top with cheese and basil, if desired. Makes 4 servings.

Nutrition Facts (Ziti with Eggplant and Dried Tomato Pesto)

370 calories; 19 g total fat; 3 g saturated fat; 0 mg cholesterol; 112 mg sodium. 0 mg potassium; 43 g carbohydrates; 4 g fiber; 8 g protein; 10 RE vitamin a; 0 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 3 mg iron;

Dried Tomato Pesto

Ingredients

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Directions

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  • Drain tomatoes, reserving oil. Add enough olive oil to the reserved oil to make 1/2 cup; set aside. Place tomatoes, pine nuts or slivered almonds, basil, salt, and garlic in a food processor. Cover; process until finely chopped. With machine running, gradually add the oil, processing until almost smooth. Divide pesto into thirds. Refrigerate or freeze unused portions. Makes three 1/3-cup portions.

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