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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. | 3. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. | 4. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes. | 5. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. | 6. Add roasted vegetable sauce and all herbs to pasta and toss to blend. | 7. Gradually add enough reserved pasta cooking liquid to moisten as desired. | 8. Season to taste with salt and pepper. Transfer pasta to bowl and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		unpeeled cut	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
zucchini	2		trimmed cut	4.62	0.6842	0.5962	0.08800000000000001
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
italian tomato	1	can	crushed	-	-	-	-
penne pasta	12	ounces		1268.82	255.3714	44.5968	5.1642
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.