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

Source: Better Homes and Gardens

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Recipe Summary

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

Dried Tomato Pesto

Ingredients

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Directions

Instructions Checklist
  • 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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