Rigatoni with Eggplant Puree


food network
55 mins (prep 15, cooking 40)
14 ingredients
4 to 6 servings


Categories:  dinner , roasting , winter , italian , tomato , puree , main-dish , vegetables , eggplant , cheese , lunch ,
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Ingredients

Nutrition

Serving Size (144.92 g)
Servings 4
Amount per Serving
Calories 227.18 Calories from Fat 202.14
% Daily Value *
Total Fat 22.46g 138.21%
Saturated Fat 3.1g 62.04%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 599.56mg 99.93%
Total Carbohydrate 6.88g 9.17%
Dietary Fiber 1.56 g 25.01%
Sugars 5.23 g %
Protein 1.64g 13.12%
Vitamin A 1711.21IU% Vitamin C 51.08mg%
Calcium 17.61mg% Iron 0.86mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
medium eggplant, cloves garlic, freshly ground black pepper, toasted pine nuts, rigatoni pasta, torn fresh mint leaves, grated parmesan
 

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