Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Switch up your meals with this delicious and healthy eggplant and basil pesto gluten free pasta salad.

Recipe Summary

cook:
20 mins
total:
21 mins
prep:
1 min
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than packaged directions. Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl. Place pasta on a sheet tray to cool down.

  • Season eggplant with 1 tablespoon of olive oil; add salt and pepper to taste. Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.

  • Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds. Drizzle in remaining olive oil then add ice cubes and puree.

  • Remove pesto from the blender and transfer to a large bowl. Add lemon juice, pasta, and eggplant to pesto, toss to combine. Top with shredded parmigiano cheese before serving.

Nutrition Facts

606 calories; protein 11.7g; carbohydrates 86.3g; fat 24.8g; cholesterol 4.8mg; sodium 141.7mg. Full Nutrition
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