Linguine With Roasted Cherry Tomatoes, Spinach And Eggplant
Serves
2
Prep Time
15 min
Cook Time
15 min
Print Recipe
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 | |
|---|---|
| Calories | 899 |
| Fat | 33 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 118 g |
| Fibre | 16 g |
| Sugars | 25 g |
| Protein | 32 g |
| Sodium | 1357 mg |