Penne with Roasted Eggplant and Mint Pesto Recipe
Introduction
Penne with Roasted Eggplant and Mint Pesto is a delightful combination of creamy, earthy roasted eggplant paired with the refreshing and aromatic mint pesto. A twist on the classic basil pesto, this minty version elevates the dish with a unique burst of flavor. Perfect for weeknight dinners or school lunchboxes, this Italian-inspired recipe is easy to prepare and loaded with the goodness of fresh herbs, vegetables, and wholesome pasta. If you have mint pesto ready, this recipe can be whipped up in no time, making it a versatile addition to your meal plan.
Recipe Overview
| Category | Details |
|---|---|
| Cuisine | Italian |
| Course | Dinner |
| Dietary Preference | Vegetarian |
| Preparation Time | 15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Ingredients
For the Mint Pesto
| Ingredient | Quantity |
|---|---|
| Mint Leaves (Pudina) | 3/4 cup |
| Basil Leaves | 1/2 cup |
| Pine Nuts | 1/4 cup |
| Parmesan Cheese | 2 tablespoons |
| Extra Virgin Olive Oil | 1/2 cup |
| Salt and Pepper | To taste |
For the Pasta
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Brinjal (Eggplant) | 1 cup, chopped |
| Durum Wheat Penne Pasta | 2 cups |
| Mint Pesto | 1/2 cup |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 320 |
| Protein | 7 g |
| Fat | 15 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Instructions
Step 1: Prepare the Mint Pesto
- In a blender or food processor, combine the mint leaves, basil leaves, and pine nuts. Add a splash of water and pulse a few times until the mixture is coarse.
- Gradually drizzle in the olive oil while blending to create a smooth consistency.
- Stir in the grated Parmesan cheese, salt, and pepper. Blend until you achieve a creamy pesto.
- Transfer the pesto to an airtight container. This can be refrigerated for up to one week.
Step 2: Cook the Penne Pasta
- Fill a deep pot with water and bring it to a rolling boil. Add a teaspoon of salt and a splash of olive oil.
- Add the penne pasta and cook on medium heat for 7-8 minutes or until al dente.
- Drain the pasta using a colander, drizzle with a little olive oil, toss, and set aside.
Step 3: Roast the Eggplant
- Heat a tablespoon of olive oil in a pan over medium heat.
- Add the chopped eggplant and cover the pan. Allow it to cook for 8-10 minutes, flipping the pieces occasionally to ensure even cooking.
- Once the eggplant is tender and golden brown, remove the lid.
Step 4: Assemble the Dish
- Add the cooked penne pasta and mint pesto to the pan with the roasted eggplant.
- Sprinkle salt to taste and toss everything together until the pasta is evenly coated with the pesto.
- Continue to cook on low heat for 2-3 minutes to let the flavors meld together.
Step 5: Serve
- Transfer the Penne with Roasted Eggplant and Mint Pesto to a serving dish.
- Garnish with shaved Parmesan cheese for an added layer of flavor.
- Serve hot alongside a fresh side salad, such as a Spinach Salad with Boiled Eggs and Mushrooms, for a complete and satisfying meal.
Serving Suggestions
Pair this penne dish with a light salad or crusty garlic bread for a comforting dinner. For beverages, a chilled glass of lemon iced tea or sparkling water infused with citrus and herbs complements the freshness of the mint pesto beautifully.
Enjoy this flavorful and wholesome recipe that brings together the earthy goodness of eggplant and the aromatic freshness of mint!
