This delicious vegetarian eggplant linguine recipe combines fresh ingredients with tomatoes to make a dish that your family will love!
Lately I’ve been trying to make quick meals for my family that are both yummy and healthy.
Buying spaghetti sauce in a jar just doesn’t cut it sometimes. Sure it’s easy and fast to make, but what I really wanted to do was add chunky fresh vegetables with new flavors.
This pasta recipe was my first time using eggplant and I have to admit, I was kinda nervous. That feeling didn’t last long.
Making Vegetarian Linguine
This vegetarian linguine recipeis bursting with deliciousness. It’s light and not heavy like regular spaghetti with meatballs can sometimes be.
What is the difference between spaghetti and linguine?
You can definitely use spaghetti in this recipe if you want to, but I highly recommend using linguine.
Linguine is wider and flatter than spaghetti, and great for recipes like this one, where the ingredients/sauce are a bit more chunky.
There are no rules to pasta – you can use any type of pasta with any type of sauce. However, I’m more of a traditionalist and I think to use the thicker pastas with the thicker sauces.
I’m a huge linguine fan and a huge fan of this vegetarian linguine recipe with the chunky sauce.
Cooking Linguine
I always heat about 4 quarts (16 cups) of water on the stove in a large pot, add some salt, and then bring it to a boil.
Then I place the pasta into the water once it’s boiling and start the timer. With linguine, I check it after about 7 minutes and typically cook about 9 minutes.
I visited Italy once and I’m a huge fan of “al dente” pasta. Basically, I don’t like it overcooked and prefer it to be a little firm. The firmness really adds to the awesomeness that is this vegetarian linguine.
Once the noodles are done, drain them immediately. Never let pasta sit in the water on the stove because it’s going to continue to cook.
Can you add meat to this easy linguine?
Of course you can! The whole point of this eggplant linguine is that it’s – vegetarian. However, sometimes not everyone in the family appreciates a meat-free dish.
If that’s the case, I recommend cooking Italian sausage in a separate pan so that those who are meat-atarians can toss it in with their linguine. It will taste delicious!
Are you ready to get this easy vegetarian linguine recipe? Keep reading.
Eggplant Sun Dried Tomato Pasta
- 1 eggplant
- 6 oz linguine
- 2 cloves garlic
- 1/2 onion
- 1-2 teaspoon sun-dried tomatoes
- 1 can tomatoes
- 2 T olive oil
- 1/4 cup finely chopped parsley
Preheat the oven to 425 degrees. Cut the eggplant into bite-sized pieces and toss with a dash of salt and 1 teaspoon of olive oil.
Spray a baking pan with non-stick cooking spray and cook the eggplant for about 30 minutes or until the “meat” of the eggplant begins to brown.
On medium heat, add the remaining olive oil to a large pan. Dice the onion, garlic and sun-dried tomatoes then add to the pan. Toast for about 5-10 minutes. Add the canned tomatoes and stir.
Bring a medium saucepan of water to a boil, cooking the linguine until al dente. Drain the noodles and stir them right into the sauce.
Add the cooked eggplant to the sauce and noodle mix. Serve this eggplant recipe immediately with a spoonful of the finely chop fresh parsley. Yum!
Yield: 2 servings
Eggplant Linguine
Learn how to make this vegetarian linguine featuring some of your favorite veggies like eggplant and sun dried tomato.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Ingredients
- 1 eggplant
- 6 oz linguine
- 2 cloves garlic
- 1/2 onion
- 1-2 T sun-dried tomatoes
- 14.5 oz diced tomatoes with Italian seasoning (1 can)
- 2 T olive oil
- 1/4 cup parsley (finely chopped)
Instructions
- Preheat the oven to 425F.
- Cut the eggplant into bite-sized pieces and toss with a dash of salt and 1 teaspoon of olive oil.
- Spray a baking pan with non-stick cooking spray and cook the eggplant for about 30 minutes or until the “meat” of the eggplant begins to brown.
- On medium heat, add the remaining olive oil to a large pan.
- Dice the onion, garlic and sun-dried tomatoes then add to the pan. Toast for about 5-10 minutes. Add the canned tomatoes and stir.
- Bring a medium saucepan of water to a boil, cooking the linguine until al dente. Drain the noodles and stir them right into the sauce.
- Add the cooked eggplant to the sauce and noodle mix.
- Serve immediately with a spoonful of the finely chop fresh parsley.
Nutrition Information:
Yield:
2Serving Size:
1
Amount Per Serving:Calories: 420Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 251mgCarbohydrates: 66gFiber: 15gSugar: 17gProtein: 10g
If you like this eggplant linguine recipe, you’ll love these other tasty and healthy pasta recipes!
- Lightened up creamy mushroom pasta
- Lightened up tuna pasta recipe
- Italian sausage and spinach pasta recipe
- Pasta con broccoli
