Linguine With Roasted Cherry Tomatoes, Spinach And Eggplant

Serves 2
Prep Time 15 min
Cook Time 15 min
This delicious pasta, packed with eggplant, tomatoes, and spinach only gets better with a poached egg on top.

Ingredients

  • 2 poached eggs
  • ½ lb (0.3 kg) linguine, cooked
  • 2 cups (500 mL) cherry tomatoes (1 pint)
  • 2 cups (500 mL) spinach
  • ½ eggplant, cubed
  • 2 cups (500 mL) marinara sauce
  • 2 cloves garlic, thinly sliced
  • 2 tbsp (30 mL) olive oil
  • 10 leaves fresh basil, chopped
  • 2 tbsp (30 mL) parmesan, grated
  • ¼ cup (60 mL) white wine (optional)

Instructions

  • Step 1

    In a nonstick sauté pan on medium heat, add in 1 tablespoon of olive oil. Add in the eggplant and sauté for 2-3 minutes, until nicely browned.

  • Step 2

    Add in the garlic and the second teaspoon of olive oil and continue to cook for another minute. 

  • Step 3

    Add the cherry tomatoes and allow them to start to brown. Then add the spinach to the pan and toss with the eggplant and tomatoes.

  • Step 4

    Once the spinach is wilted, add in the white wine (optional step) and then add in the marinara sauce and bring to a simmer.

  • Step 5

    Add in the cooked pasta and toss until fully coated in the sauce.

  • Step 6

    Distribute the pasta over two plates, garnish with fresh basil and parmesan and top with a poached egg.

Nutrition Facts

Per serving
Calories899
Fat33 g
Saturated Fat8 g
Trans Fat0 g
Carbohydrate118 g
Fibre16 g
Sugars25 g
Protein32 g
Sodium1357 mg