adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mediterranean Pasta with Roasted Eggplant and Chickpeas
0 Likes
Prep Time:
5 minutes
Total Time:
1 hour 5 minutes
Indulgent Mediterranean pasta dish with rich flavor, minus the fat.
Ingredients:
  • 1 pint cherry tomatoes
  • 6 cloves of garlic, crushed
  • 8 oz container of mushrooms cut in half (optional)
  • 1 eggplant seeded and cut into 1 inch cubes
  • 1 (15-oz) can Progresso™ Chick Peas, drained
  • 1 onion, cut into large cubes
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon of sugar
  • Cooking Spray
  • 1 pound uncooked multigrain pasta
  • 1 cup Progresso™ reduced-sodium chicken broth
  • Grated Romano or Parmesan cheese
Instructions:
  • Heat your oven to 425°F.
  • Prepare a rimmed cookie sheet with cooking spray. Combine all ingredients except chicken broth, pasta, and cheese. Drizzle with olive oil, sprinkle with oregano, salt, pepper, and sugar. Toss until well combined. Roast on the second highest oven rack for approximately 55 minutes until vegetables are tender and golden. Stir occasionally for even cooking.
  • 1. Cook pasta until al dente. 2. Mix vegetables with chicken broth right after taking them out of the oven. 3. Combine vegetable mixture with cooked pasta and top with grated Parmesan cheese. Adjust consistency with extra chicken broth if needed.

Similar Recipes