Here's how Tuscan Eggplant Pasta may help you in weight loss
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Before you jump to Tuscan Eggplant Pasta recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
You already have some knowledge of how crucial it is to have a heart that is healthy. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you need to adopt a good and healthy lifestyle and work out on a regular basis. Still, are you aware that there are several foods that have been found to help you improve the health of your heart? In the following paragraphs, you will find out which foods are beneficial for your heart.
Blueberries are terrific for your heart. Here’s an interesting fact: Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant can help your body improve its ability to process the fat and cholesterol you take in. The easier it is for your body to break down fat and cholesterol, the less probable it is for those things to clog your system and cause problems for your heart. That just means that it helps keep your heart as healthy as possible.
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We hope you got insight from reading it, now let’s go back to tuscan eggplant pasta recipe. To cook tuscan eggplant pasta you only need 13 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Tuscan Eggplant Pasta:
- Get 1 eggplant , peeled and cubed
- Get 1 large shallot, diced
- Take 3 clove garlic, minced
- Use 3 tbsp butter
- Use 3 tbsp olive oil
- Provide 1/2 tsp salt & pepper, divided
- Use 8 oz Italian Trottole pasta
- Get 1 24 oz. jar marinara sauce (I used Barilla..yum!)
- Use 6 oz evaporated milk
- Use 1/4 cup kalamata olives
- Take 4 tbsp fresh oregano, roughly chopped
- Use 5 sundried tomatoes in oil, chopped
- Provide 3 tbsp freshly grated romano cheese plus extra for topping garnish
Instructions to make Tuscan Eggplant Pasta:
- Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel.
- Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce.
- In a medium pot cook pasta separately. Drain and set aside.
- In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent.
- Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top.
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