Pasta with Grilled Vegetables

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Ingredients

320 g penne rigate, or other short cut pasta 4 cups
2 zucchini 260 g
2/3 cup canned tomatoes (diced) 170 g
1 aubergines / eggplants, small size 180 g
2 tbsp olive oil 30 mL
1 shallots 40 g
1 clove garlic
4 tbsp Parmesan cheese, grated 12 g
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

A mandolin will make slicing the zucchini easier.

Method

  1. Prepare the zucchini. Slice them into 4-5 mm rounds.
  2. Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  4. Back to the zucchini pan, add salt, cover, and cook over low heat about 8-10 min, or until the zucchini is soft, but still al dente. Add paprika to taste, the tomato sauce and cook just a few minutes.
  5. Pour the drained fusilli into the zucchini pan, add the cream, pepper to taste, sprinkle with grated Parmesan, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

370

Fat

7 g

11 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

300 mg

12 %

Carbohydrate

64 g

21 %

Fibre

6 g

22 %

Sugars

4 g

Net Carbs

58 g

Protein

12 g

Vitamin A

21 %

Vitamin C

27 %

Calcium

7 %

Iron

13 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese, Selenium
Good source of  :
Fibre, Folacin, Magnesium, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Zinc
Source of  :
Calcium, Copper, Iron, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E, Vitamin K
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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