Roasted Eggplant and Asparagus Pasta Salad

Name: Roasted Eggplant and Asparagus Pasta Salad
Cook time: 15 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 1 pound fresh asparagus, trimmed; 2 eggplant, cut crosswise into 3/4-inch-thick slices; ¼ cup extra-virgin olive oil, or as needed; garlic powder, or to taste; 1 (1 pound) package whole-wheat penne pasta; 1\u2009⅓ tablespoons extra-virgin olive oil, or as needed; 1\u2009⅓ tablespoons grated Parmesan cheese; ½ lemon, juiced; ¼ cup grated Parmesan cheese; 2 teaspoons balsamic vinegar, or to taste; 1 dash Worcestershire sauce; 1 pinch salt-free seasoning blend; freshly ground black pepper

This pasta salad is not only delicious, but very versatile. It can be used as an appetizer or a side dish. It’s great because it is not a traditional pasta salad. It’s something I came up with for my daughter’s 1st birthday and have been making ever since.

INGRIDIENT

1 pound fresh asparagus, trimmed

2 eggplant, cut crosswise into 3/4-inch-thick slices

¼ cup extra-virgin olive oil, or as needed

garlic powder, or to taste

1 (1 pound) package whole-wheat penne pasta

1 ⅓ tablespoons extra-virgin olive oil, or as needed

1 ⅓ tablespoons grated Parmesan cheese

½ lemon, juiced

¼ cup grated Parmesan cheese

2 teaspoons balsamic vinegar, or to taste

1 dash Worcestershire sauce

1 pinch salt-free seasoning blend

freshly ground black pepper

DIRECTION

Step: 1

Place a baking rack in the top of the oven.

Step: 2

Preheat oven to 400 degrees F (200 degrees C).

Step: 3

Line a baking sheet with aluminum foil.

Step: 4

Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.

Step: 5

Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.

Step: 6

Remove from oven and cool. When cool, roughly chop the vegetables; set aside.

Step: 7

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.

Step: 8

Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.

Step: 9

Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.

Step: 10

Sprinkle pasta salad with salt-free seasoning and black pepper.

Step: 11

Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

NUTRITION FACT

Per Serving: 209 calories; protein 8.5g; carbohydrates 27.6g; fat 7.5g; cholesterol 2mg; sodium 52.2mg.

Fruit salad is one of the nicest salads to produce . It is more in body delight and water content . As fruits can make natural sweetness , you must have them for eat in mornings . The sweetness in it will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll found the salads that may get weight loss.

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