Paccheri Pasta with Eggplant and Heirloom Cherry Tomatoes

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Yield: 6 - 8 Prep time: 5 minutes Cook time: 20 - 25 minutes Total Time: 30 minutes

Paccheri, a large cylindrical shaped pasta, perfectly absorbs flavors and sauces and blends with any ingredient. Here we use garlic, eggplant, multicolor cherry tomatoes, and Chardonnay wine. The tomatoes burst with juice and flavor for a light and delicate sauce.

Ingredients:

2 Tbsp. olive oil

2 cloves of garlic, chopped

1 large eggplant, cut up into cubes

2-16 oz. multicolor Heirloom cherry tomatoes

1/4 cup Chardonnay wine

16 oz. Paccheri Pasta

1c Parmesan cheese, shredded

Fresh Basil

Instructions:

   1.      In a large skillet, heat olive oil over medium heat. Add garlic and cook for 3 minutes. Add eggplant and cook for 12 minutes or until slightly softened. Add tomatoes.

2.      Cook eggplant, tomato mixture until tomatoes burst with their juices. Add Chardonnay wine and simmer.

3.      While the sauce is simmering, bring a large pot of water to a boil. Cook the pasta until al dente, according to package instructions. Add a pinch of salt to boiling water while the pasta is cooking. Reserve ½ cup of the pasta water and then drain the pasta.

4.      Add the pasta back in the large pot, add the eggplant, tomato mixture, and hot pasta water. Toss pasta and eggplant mixture.

5.      Plate the pasta and garnish with basil and parmesan cheese, if desired.

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Nutrition Facts:

Serves: 6 - 8

Calories: 292

Total Fat: 7 g

Total Carbohydrates: 49 g

Protein: 12 g

Equivalents: 3 vegetable proteins and 1/2 lean protein, 2 starches