Tomato, Eggplant And Fetta Linguine

Vegetarians and meat lovers alike will enjoy this easy pasta dish.

The ingredient of Tomato Eggplant And Fetta Linguine

• 1 medium eggplant cut into 2cm cubes
• 1 red onion cut into wedges
• salt and cracked black pepper
• 3 vine ripened tomatoes cut into wedges
• 400g fettuccine
• 1 3 cup 80ml olive oil
• 1 2 cup 100g feta a propos crumbled
• 1 4 cup basil leaves
• crusty bread to further

The Instruction of tomato eggplant and fetta linguine

• preheat oven to 190u00b0c place the eggplant and onion all but a baking tray lined taking into consideration baking paper spray taking into account bearing in mind olive oil spray and season gone salt and pepper bake for 10 minutes go to tomato and spray once oil spray cook for a additional 15 minutes then cut off surgically remove and set aside
• meanwhile cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente drain return to pan and cover to grant warm
• go to olive oil to pasta season in the same way as salt and pepper
• divide pasta amongst serving bowls utility gone crusty bread

Nutritions of Tomato Eggplant And Fetta Linguine

calories: 617 576 calories
calories: 26 grams fat
calories: 7 grams saturated fat
calories: 75 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 18 grams protein
calories: 16 milligrams cholesterol
calories: 295 29 milligrams sodium
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calories: nutritioninformation