Tomato, Eggplant And Fetta Linguine

By Kate Murdoch

Cooking Tomato, eggplant and fetta linguine step by step details? If you are looking cooking tips for Tomato, eggplant and fetta linguine you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Vegetarians and meat lovers alike will enjoy this easy pasta dish.

All you have to do is throw all your ingredients of Tomato, Eggplant And Fetta Linguine

  1. 1 medium eggplant, cut into 2cm cubes
  2. 1 red onion, cut into wedges
  3. salt and cracked black pepper
  4. 3 vine-ripened tomatoes, cut into wedges
  5. 400g fettuccine
  6. 1/3 cup (80ml) olive oil
  7. 1/2 cup (100g) feta, roughly crumbled
  8. 1/4 cup basil leaves
  9. crusty bread, to serve

The instruction how to make Tomato, Eggplant And Fetta Linguine

  1. Preheat oven to 190u00b0C. Place the eggplant and onion on a baking tray lined with baking paper. Spray with olive oil spray, and season with salt and pepper. Bake for 10 minutes. Add tomato and spray with oil spray. Cook for a further 15 minutes then remove and set aside.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.
  3. Add olive oil to pasta. Season with salt and pepper.
  4. Divide pasta between serving bowls. Serve with crusty bread.

Nutritions of Tomato, Eggplant And Fetta Linguine

fatContent: 617.576 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 75 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent: 16 milligrams cholesterol

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