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Eggplant and Zucchini Tomato Pasta

Custo $10, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Pasta

    • 🍝 160g spaghetti

  • Meat

    • 🥓 3 slices bacon

  • Vegetables

    • 🍆 2 medium eggplants (160g)
    • 🥒 1/2 zucchini (85g)
    • 🧄 1 clove garlic
    • 🌿 1 bunch chopped parsley

  • Canned Goods

    • 🍅 1 can diced tomatoes (400g)

  • Seasonings

    • 2 tbsp olive oil
    • 1/2 tsp consomme
    • 🧂 1/3 tsp salt
    • Pinch of pepper

PASSOS

1

Cut the eggplants and zucchini into 1cm thick slices. Mince the garlic after removing its core.

2

Slice the bacon into 1cm wide pieces.

3

Boil water in a pot, add salt, and cook spaghetti 1 minute less than the package instructions. Drain the water.

4

Heat olive oil and garlic in a pan over low heat until fragrant. Add bacon and eggplants, and sauté until softened.

5

Add diced tomatoes and seasonings (consomme, salt, pepper). Mix and simmer for 5 minutes. Add zucchini and cook for 1 more minute.

6

Combine the cooked spaghetti with the sauce, mixing well. Serve on plates and garnish with parsley.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 15g
    Proteína
  • 60g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

For a richer flavor, sprinkle grated Parmesan cheese on top.Use fresh tomatoes instead of canned for a fresher taste.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.