Pasta with Eggplant Sauce Recipe
May 28th, 2010 at 09:05am Under General+ leftovers+ main course+ pasta+ sauces+ vegetables
If you have Eggplant Parmesan leftovers, this dish makes a quick weeknight past dinner! Serve with salad and crusty bread.
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Ingredients
1 16-oz. pkg rigatoni or fusilli pasta
2 C. tomato sauce reserved from Eggplant Parmesan
1 quarter (about 6″ by 4″ piece) reserved Eggplant Parmesan cut into 3/4-inch pieces (about 2 1/2 C.)
Directions
In large saucepot, cook pasta as directed. Meanwhile, in 2-quart saucepan, heat tomato sauce and cut-up Eggplant Parmesan over medium heat, stirring occasionally, until hot, about 15 minutes.
Drain pasta, reserving 1/4 cup pasta water. Return pasta to saucepot; add eggplant mixture and reserved pasta water and toss well.
Tags: dinner recipes, eggplant sauce, healthy recipes, main course recipes, pasta, pasta recipe, pasta recipes, pasta with eggplant sauce recipe
By AllisonEvans Add comment

