Rigatoni with Zucchini and Eggplant

Rigatoni with Zucchini and Eggplant

recipe by

300
calories
19
ingredients
6
servings
3.726

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Ingredients

1 zucchini large, — sliced in 1/4″ half moons
1/2 eggplant medium, — cubed
1 onion large, — chopped
1 bell pepper — seeded & chopped
3 cloves garlic — minced
3 tbsps water —, more as needed
14 ozs tofu —, lowfat mashed
1/4 cup pinenuts
1 tbsp parsley dried
2 tsps dried basil divided
1 1/2 tsps dried oregano divided
1/4 tsp red pepper flakes —, optional
1 1/2 tsps salt —, divided
8 ozs pasta — rigatoni or other small tubular pasta
29 ozs diced tomatoes fire roasted, if available
3 tbsps tomato paste

Nutrition Facts

300
calories
8
g fat
10
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 300
Calories From Fat 70
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 400mg
17%
Potassium 910mg
26%
Total Carbohydrates 46g
15%
Dietary Fiber 6g
24%
Sugars 10g
Protein 15g
30%
Vitamin A
30%
Vitamin C
80%
Calcium
30%
Iron
30%

Weight Watchers Points

PointsPlus: 8
SmartPoints: 9