Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
464
Calories
15g
Protein
24g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium eggplant, cut into ½-inch slices
- vegetable cooking spray
- 2 cups cauliflower florets, steamed, cooled
- 2 cups broccoli florets, steamed, cooled
- 10 cherry tomatoes
- ½ medium green bell pepper, sliced
- 8 oz fettuccine or linguine, cooked, room temperature
- basil vinaigrette (recipe follows)
- 2 ounces feta cheese, crumbled
- =
Directions
1
Spray both sides of eggplant with cooking spray; arrange on cooking sheet.
2
Bake at 400 degrees until eggplant is tender, about 15 minutes.
3
Cut into ½-inch pieces.
4
Combine eggplant, remaining vegetables, and fettucine in large bowl; pour basil vinaigrette over and toss.
5
Sprinkle with cheese.
Recipe sourced from
fandom