Eggplant and pasta salad
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (16 oz.) Wagon-wheel pasta |
| 2 | cloves | Garlic |
| 3 | tablespoons | Walnuts |
| 1½ | cup | Firmly packed fresh basil or |
| . spinach | ||
| ½ | cup | Loosley packed Italian (flat |
| . leaf) parsley | ||
| ¼ | cup | Grated Parmesan cheese |
| ½ | cup | Bottled fat-free Italian |
| . dressing | ||
| 1 | pounds | Purple Japanese eggplants* |
| . or Italian eggplants, cut | ||
| 322 | xes | Calories |
| 12 | grams | Protein |
| 58 | grams | Carbohydrates |
| 3 | eaches | Starch/bread |
| 2 | eaches | Vegetables |
| . in 1/2- inch thick round | ||
| . slices | ||
| x | Nonstick olive-oil cooking | |
| . spray | ||
| 2 | mediums | Yellow or orange bell |
| . peppers, cut in 1/2-inch | ||
| . thick pieces | ||
| 1 | pint | Cherry tomatoes, quartered |
| . (2 cups) | ||
| x | Fresh basil as garnish | |
| 4 | grams | Fat |
| 2 | milligrams | Cholesterol |
| 323 | mediums | Sodium |
| 1 | each | Fat |
Directions
PESTO VINAIGRETTE
PER SERVING
EXCHANGES
* If slender Japanese or small Italian eggplants are unavailable, use larger eggplants, but after broiling, cut slices into bite-size pieces.
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain pasta and put into a large bowl.
2. While pasta cooks, make Pesto Vinaigrette: With food processor or blender running, drop garlic and walnuts through food chute (or hole in blender cover) and process 7 seconds or until minced. Add basil and parsley and process until a thick puree results. With machine still running, add cheese, then Italian dressing, and process until blended and smooth.
3. Heat broiler. Arrange half the eggplant on broiler-pan rack. Coat eggplant with cooking spray. Broil 4 inches from heat source, 6 minutes per side, until golden and tender. Repeat with remaining eggplant. Transfer to bowl with pasta.
4. Arrange bell-pepper slices on broiler-pan rack. Broil 8 minutes, turning once, until tender.
5. Transfer peppers to a cutting board. Cut in 1-inch pieces. Add to eggplant and pasta with cherry tomatoes.
6. Add Pesto Vinaigrette and toss to mix and coat.
From WOMAN'S DAY, 8/9/95.
data entry by iris grayson
Submitted By IRIS GRAYSON On 05-13-95