Menu Ideas
Lentil Penne w/ Eggplant Caponata
Yield: 36, 8 oz servingsFEATURED FOOD
INGREDIENTS
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6 lbBAF Lentil Penne, complete protein ā 21g Protein per 100g portion, gluten free and vegan, 58 4oz servings per case, 2/5 lb pch
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5 lbEggplant, peeled, cubed, Ā½ā
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1 lbOnion, cubed, Ā½ā
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1 lbPeppers, red, cubed, Ā½ā
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2 ozGarlic, peeled, chopped
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0.5 cupOlive oil
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2 lbTomato, diced, canned
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0.25 lbChickpea beans, drained
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0.33 cupRed wine vinegar
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0.25 cupCapers
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0.5 ozBasil, chopped
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1 TbspSalt
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1 TbspPepper, ground
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6 ozGoat cheese log, cut into 1" length, frozen
INSTRUCTIONS
- 1. Par-cook lentil penne according to directions.
- 2. Pre-heat oven to 425F.
- 3. In a large bowl, combine eggplant, onion, peppers, garlic and olive oil. Spread single layer on sheet pan, with pan spray. Roast until just tender, about 10-15 min.
- 4. Blend vegetable mixture with tomatoes, chickpeas, rice-wine vinegar, capers, basil, salt and pepper. Hold caponata for service.
- 5. For service (1 plate): heat 6 oz caponata in a saute pan. Re-heat 4oz pasta and add to pan, toss to combine. Microplane the frozen cheese on top of pasta for garnish.
NUTRITIONAL INFORMATION
Serving Size 8 OZ
| Amount Per Serving | ||
|---|---|---|
| Calories 530 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 8g | 12% | |
| Saturated Fat 1.3g | 6% | |
| Trans Fat 0g | ||
| Cholesterol 3.8mg | 1% | |
| Sodium 310mg | 13% | |
| Total Carbohydrate 81g | 27% | |
| Dietary Fiber 11.5g | 0% | |
| Sugars 7g | ||
| Protein 31.3g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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