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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour. | 2. Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta. | 3. Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice zest	1		juice	100.8667	0.0	22.44	0.5667
garlic clove	2		minced	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
porter	4	ounces		100.8667	0.0	22.44	0.5667
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
eggplant	1		cut	-	-	-	-
white bean	1	can	drained rinsed	1083.0585	200.6559	68.0457	3.8036
red pepper	2		roasted diced	2.5	0.5506	0.1169	0.0275
pasta	16	ounces	cooked	312.9784	45.3592	6.9853	10.478
parsley	1 1/2	cups	chopped	32.4	5.697	2.673	0.711
sage	1/4	cup	chopped	-	-	-	-
rosemary	3	tablespoons	chopped	6.681	1.0557	0.1688	0.2989
salt pepper			ground	100.8667	0.0	22.44	0.5667
romano cheese			grated	-	-	-	-
extra virgin olive oil				100.8667	0.0	22.44	0.5667

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