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Eggplant Puttanesca Spaghetti

Eggplant Puttanesca Spaghetti

Yield 4 servings
Prep time
5 Min
Cook time
15 Min
Total time
20 Min
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Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Boil a large pot of water. Salt and cook according to the directions on the spaghetti. Drain when cooked.
  2. While cooking, add the baked eggplant and garbanzo beans to the Puttanesca Sauce. Stir and cook in the microwave until completely heated through and hot.
  3. Add the sauce to the noodles. Serve over a little spinach, and garnish with Parsley and capers to taste.

Notes

Components to Save:

None

Nutrition Facts

Calories

765

Fat

12 g

Sat. Fat

2 g

Carbs

138 g

Fiber

23 g

Net carbs

115 g

Sugar

23 g

Protein

30 g

Sodium

296 mg

Cholesterol

0 mg
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