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Linguine with Olives, Eggplant and Artichokes
Linguine with Olives, Eggplant and Artichokes

Category: Main Dish | Serves: 6

(235 ratings)

Nutrition Information:
Calories: 380
Protein: 17 g
Carbs: 63 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 571 mg
Fiber: 9 g

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The all veggie pasta is magnificent - it combines, baby eggplant, artichokes, tomatoes and olives. Serve with a side salad.
2 tablespoons olive oil, divided
1 red onion, chopped
2 garlic cloves, crushed
1 tablespoon fresh squeezed lemon juice
4 baby eggplants, quartered
2 ½ cups canned peeled tomatoes with juice
2 teaspoons sugar
2 tablespoon tomato paste
1 14 oz. can artichoke hearts, drained and halved
1 cup pitted black olives
12 oz. linguine, preferably whole wheat
Black pepper to taste
Fresh basil leaves (optional)
1 Heat 1 tablespoon olive oil in a large saucepan over medium heat.
2 Add onion, garlic, lemon juice and eggplant and cook for 5 minutes or until lightly browned, stirring occassionally.
3 Stir in tomatoes, sugar and tomato paste then raise heat and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
4 Add artichoke hearts and olives and continue to simmer for 5 minutes.
5 Cook linguine according to package instructions. Drain pasta and add to a large bowl. Toss with remaining olive oil.
6 Add tomato mixture and toss well to coat. Add pepper to taste. Serve immediately garnished with fresh basil.

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