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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the linguine according to the package directions. Drain and place in a large bowl. | 2. Meanwhile, warm the oil in a 4-quart Dutch oven over medium-high heat. | 3. Add the eggplant, bell peppers, onion, and garlic and cook, stirring occasionally, for 8 minutes, or until softened. | 4. Add the basil, pine nuts, thyme, and rosemary. | 5. Cook, stirring occasionally, for 10 minutes, or until the flavors are blended. | 6. Stir in the broth, salt, and pepper. | 7. Reduce heat to medium-low and simmer for 15 minutes, or | 8. until the sauce begins to thicken. | 9. Spoon the sauce over the pasta and toss to coat. | 10. Sprinkle with Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	12	ounces		302.6	0.0	67.32	1.7
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
eggplant	1		cut	-	-	-	-
red bell pepper	2		chopped	302.6	0.0	67.32	1.7
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		chopped	302.6	0.0	67.32	1.7
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
pine nut	2	tablespoons	toasted	113.5688	2.2072	2.3102	11.5374
thyme leave	1	teaspoon	chopped	302.6	0.0	67.32	1.7
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
chicken broth	1	cup	fat free	78.12	1.89	11.1384	2.6208
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0

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