Rigatoni with Eggplant and Pine Nut Crunch
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1 cup heavy whipping cream
- 1/3 cup olive oil
- nonstick vegetable oil spray
- 1/4 cup pine nuts
- 1 pound rigatoni
- 2 cups grape tomatoes
- 1 28-ounce can whole tomatoes in juice
- Carbohydrate 59 g(20%)
- Cholesterol 101 mg(34%)
- Fat 48 g(74%)
- Fiber 7 g(29%)
- Protein 29 g(57%)
- Saturated Fat 20 g(100%)
- Sodium 731 mg(30%)
- Calories 771
Preparation Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt. Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
Preparation Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt. Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.
