Cavatelli with Eggplant, Sausage, and Peppers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Vibrant bell peppers and zesty Italian sausage add flavor and color to this easy pasta recipe.
Ingredients
- 1 1/4 lb. long Chinese or Japanese eggplants or small, thin Italian eggplants
- 1/2 lb. mixed mini sweet peppers
- 1/4 c. olive oil
- 1 lb. dried cavatelli or gemelli pasta
- 1 lb. mixed hot and sweet Italian sausages
- 1 medium onion
- 3 tbsp. tomato paste
- 1/2 c. water
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 c. grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Heat oven to 475 degrees F.
- Toss eggplant and pepper slices with 3 tablespoons of the oil on a large baking sheet with sides; arrange in an even layer. Roast 20 minutes, turning pieces once or twice, until browned and tender.
- Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
- Meanwhile, heat the remaining 1 tablespoon oil in a large, heavy skillet over medium-high heat; crumble in sausage and cook 2 minutes, stirring, until no longer pink. Add onion; continue to cook 5 minutes or until onions are translucent. Stir in tomato paste and 1/2 cup water; cook 1 minute or until sausage is coated. Add eggplant, peppers, salt, and pepper and gently stir to combine. Keep warm.
- Drain pasta in colander and transfer to a pasta bowl. Add the eggplant sauce and quickly toss to combine. Sprinkle with Parmesan.
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