Ingredients
5 tbsps extra-virgin olive oil
1/2 eggplant medium, cut into cubes
1 cup whole wheat pasta rotini, penne, farfalle or ziti work best
1/2 yellow onion medium, diced
3 garlic cloves minced
6 ozs artichoke hearts roughly chopped
2 cups pasta sauce
1/2 tsp dried oregano chopped
1/4 tsp crushed red pepper flakes
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
1 1/2 cups provolone cheese Sargento® Shredded Mozzarella &, divided
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Recipe Instructions
Read the instructions at The Comfort of CookingNutrition Facts
490
calories
35
g fat
14
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 490
Calories From Fat 310
% Daily Value*
Total Fat 35g
54%
Saturated Fat 12g
60%
Trans Fat g
Cholesterol 35mg
12%
Sodium 1070mg
45%
Potassium 790mg
23%
Total Carbohydrates 30g
10%
Dietary Fiber 10g
40%
Sugars 14g
Protein 18g
36%
Vitamin A
30%
Vitamin C
15%
Calcium
45%
Iron
15%
Weight Watchers Points
PointsPlus: 13SmartPoints: 18
