Grammy's Kitchen · Pesto Pasta · Eggplant Pasta
One of 155 pesto pasta recipes we measured
from www.wellplated.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 12 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces whole wheat pasta (or gluten free pasta if needed, any shape you like (I used fusilli)) |
| 27 g | 2 tablespoons extra virgin olive oil |
| 454 g | 1 medium eggplant (cut into 1/2-inch cubes (about 1 pound)) |
| 120 g | 1 large red bell pepper (cut into 1/4 x 1-inch strips) |
| 6 g | 2 cloves garlic (minced) |
| 2 g | 1/2 teaspoon kosher salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 340 g | 12 ounces prepared tomato pasta sauce |
| 1/2 cup kalamata olives | |
| Zest and juice of 1 medium lemon | |
| 25 g | 1/4 cup chopped fresh herbs (such as parsley or basil) |
| Freshly grated Parmesan cheese (for serving) |
Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I looked for a recipe with eggplant and red peppers and luckily chose this one. We keep talking about eating more vegetarian food but somehow when we’re hungry and trying to figure out what to eat, the vegetarian recipes seem more daunting and we don’t seem to” — a cook, 5★
“Thanks again Erin! I'm going for this recipe soon! Having just bought an eggplant for the first time, I've decided to give it a whirl! And, I've decided your recipe fits my tastes perfectly (except the olives or capers lol). Thanks for all of your delicious re” — a cook, 5★