Whole Wheat Penne With Shrimp and Vegetables
The earthy quality of the fall vegetables complement the heartiness of the whole wheat pasta in this dish.
- 1 pound whole wheat penne pasta
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 pound Italian eggplant, cut into 1/2″ cubes
- 3 Roma tomatoes, seeded and chopped
- 1/2 pound medium shrimp, cleaned and deveined
- 1/4 cup basil, chopped
How to make it
Nutritional Information(per serving)
- Calories: 570
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 85mg
- Sodium: 95mg
- Carbs: 91g
- Protein: 29g
- Fiber: 10g
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