Eggplant and White Bean Orzo
Ingredients
- ⅔ cup orzo
- ½ eggplant, peeled and cubed
- 1 Tbsp olive oil
- 1 Roma tomato, chopped
- ¾ cup canned, drained and rinsed cannellini beans
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 Tbsp sliced fresh basil
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 green onion, thinly sliced
- 3 Tbsp olive oil vinaigrette
- ¼ cup freshly shaved Parmesan cheese
Instructions
- Cook pasta according to package directions; drain, reserving ¼ cup pasta water.
- Meanwhile, cook eggplant in hot oil in a nonstick skillet over medium heat 6 minutes, stirring often. Stir in tomato, beans, salt, and pepper. Cook 5 minutes or until thoroughly heated and eggplant is tender.
- Toss together pasta, eggplant mixture, basil, parsley, and onion in a bowl. Add vinaigrette and desired amount of reserved pasta water to create a light sauce. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
554
|
554
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 17 | 17 |
| Carb (g) | 67 | 67 |
| Fiber (g) | 18 | 18 |
| Sodium (mg) | 602 | 602 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
