Menu Ideas

Lentil Penne w/ Eggplant Caponata

Yield: 36, 8 oz servings

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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