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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large pan, add the aubergine and peppers, and sautee over a moderate heat for 10 minutes until the aubergine is golden and the peppers softened and browned at the edges. | 2. While the vegetables are sauteing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the aubergine and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the veg on top. Crumble over the feta cheese and serve garnished with basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
aubergine	1		cubed	-	-	-	-
red pepper	1		deseeded chopped	1.25	0.2753	0.0584	0.0138
orange bell pepper	1		chopped	-	-	-	-
penne pasta	350	g		1298.5	261.345	45.64	5.285
red pesto sauce	3	tablespoons		-	-	-	-
rice vinegar	2	tablespoons		-	-	-	-
black pepper			ground	-	-	-	-
feta cheese	200			79200.0	1227.0	4263.0	6384.0
basil leaf				-	-	-	-

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