Photo: Anna Pelzer
Roasted Eggplant and Asparagus Pasta Salad
13 ingredients
20 min + 15 min
12 servings
openrecipes
"This pasta salad is not only delicious, but very versatile. It can be used as an appetizer or a side dish. It's great because it is not a traditional pasta salad. It's something I came up with for my daughter's 1st birthday and have been making ever since."
Estimated Nutrition (whole recipe, rough)
545
Calories
24g
Protein
23g
Fat
65g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fresh asparagus, trimmed
- 2 eggplant, cut crosswise into 3/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, or as needed
- garlic powder, or to taste
- 1 (1 pound) package whole-wheat penne pasta
- extra-virgin olive oil, or as needed
- 1 1/3 tablespoons grated Parmesan cheese
- 1/2 lemon, juiced
- 1/4 cup grated Parmesan cheese
- 2 teaspoons balsamic vinegar, or to taste
- 1 dash Worcestershire sauce
- 1 pinch salt-free seasoning blend
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes