Eggplant Ricotta And Tomato Parpadelle Recipe
Recipe By Taste
This delicious pasta dish is both healthy and low fat, and it won't break the budget either
4.3
27 Rating -
Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant Ricotta And Tomato Parpadelle Recipe
- 93.75 gram Parpadelle egg pasta
- 1/2 Garlic cloves, peeled, halved
- 1/4 Large eggplant, cut into 1cm thick slices
- As required Olive Oil Cooking Spray
- 1/2 tablespoon Lemon juice
- 62.50 gram Punnet cherry tomatoes, halved
- 0.13 cup Fresh low fat ricotta cheese
Nutrition
value
value
238
calories per serving
12 g Fat17 g Protein16 g Carbs1 g FiberOther
Current Totals
- Fat12g
- Protein17g
- Carbs16g
- Fiber1g
MacroNutrients
- Carbs16g
- Protein17g
- Fiber1g
Fats
- Fat12g
Vitamins & Minerals
- Calcium201mg
- Iron3mg
- Vitamin A108mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B990mcg
- Vitamin B120mcg
- Vitamin C14mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium44mg
- Manganese1mg
- Phosphorus261mg
- Selenium42mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste