Eggplant And Pasta Salad Recipe
Yield: 7 servingsRecipe by luhu.jp
Ingredients:
1 package: , (16 oz.) Wagon-wheel pasta
PESTO VINAIGRETTE
2 centiliter: Garlic,
. in 1/2- inch thick round,
3 tbsp: Walnuts,
. slices,
1 1/2 cup: Firmly packed fresh basil or,
x Nonstick olive-oil cooking,
. spinach,
. spray,
1/2 cup: Loosley packed Italian, (flat
2 medium: Yellow or orange bell,
. leaf) parsley,
. peppers, cut in 1/2-inch
1/4 cup: Grated Parmesan cheese,
. thick pieces,
1/2 cup: Bottled fat-free Italian,
1 pint: Cherry tomatoes, quartered
. dressing,
., 2 cups
1 lbs: Purple Japanese eggplants*,
x Fresh basil as garnish,
. or Italian eggplants, cut
PER SERVING
Calories,
4 gram: Fat,
12 gram: Protein,
2 milligram: Cholesterol,
58 gram: Carbohydrates,
323 medium: Sodium,
EXCHANGES
3 each: Starch/bread,
1 each: Fat,
2 each: Vegetables,
Directions:
* If slender Japanese or small Italian eggplants are unavailable, use
larger eggplants, but after broiling, cut slices into bite-size
pieces.
1. Bring a large pot of lightly salted water to a boil. Add pasta
and cook according to package directions. Drain pasta and put into a
large bowl.
2. While pasta cooks, make Pesto Vinaigrette: With food processor or
blender running, drop garlic and walnuts through food chute (or hole
in blender cover) and process 7 seconds or until minced. Add basil
and parsley and process until a thick puree results. With machine
still running, add cheese, then Italian dressing, and process until
blended and smooth.
3. Heat broiler. Arrange half the eggplant on broiler-pan rack. Coat
eggplant with cooking spray. Broil 4 inches from heat source, 6
minutes per side, until golden and tender. Repeat with remaining
eggplant. Transfer to bowl with pasta.
4. Arrange bell-pepper slices on broiler-pan rack. Broil 8 minutes,
turning once, until tender.
5. Transfer peppers to a cutting board. Cut in 1-inch pieces. Add
to eggplant and pasta with cherry tomatoes.
6. Add Pesto Vinaigrette and toss to mix and coat.
From WOMANS DAY, 8/9/95.
data entry by iris grayson
Submitted By IRIS GRAYSON On 05-13-95
Source from luhu.jp
larger eggplants, but after broiling, cut slices into bite-size
pieces.
1. Bring a large pot of lightly salted water to a boil. Add pasta
and cook according to package directions. Drain pasta and put into a
large bowl.
2. While pasta cooks, make Pesto Vinaigrette: With food processor or
blender running, drop garlic and walnuts through food chute (or hole
in blender cover) and process 7 seconds or until minced. Add basil
and parsley and process until a thick puree results. With machine
still running, add cheese, then Italian dressing, and process until
blended and smooth.
3. Heat broiler. Arrange half the eggplant on broiler-pan rack. Coat
eggplant with cooking spray. Broil 4 inches from heat source, 6
minutes per side, until golden and tender. Repeat with remaining
eggplant. Transfer to bowl with pasta.
4. Arrange bell-pepper slices on broiler-pan rack. Broil 8 minutes,
turning once, until tender.
5. Transfer peppers to a cutting board. Cut in 1-inch pieces. Add
to eggplant and pasta with cherry tomatoes.
6. Add Pesto Vinaigrette and toss to mix and coat.
From WOMANS DAY, 8/9/95.
data entry by iris grayson
Submitted By IRIS GRAYSON On 05-13-95
Source from luhu.jp
Tags
Vegetables