Spinach Spirals with Roasted Eggplant and Tomatoes

Spinach Spirals with Roasted Eggplant and Tomatoes


(1 vote) 4 1

The roasted eggplant is totally delicious in this pasta.

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Time needed

10 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 1 med. eggplant (4 C.), cut into 3/4 inch pieces
  • 1 lg. onion, halved and cut into 1/2 inch wedges
  • 3 plum tomatoes, cut into chunks
  • 1 1/2 tsp. Eden Sea Salt
  • 1/8 tsp. freshly ground black pepper
  • 1/4 C. Eden Selected Extra Virgin Olive Oil
  • 1 pkg. Eden Organic Spinach Spirals
  • 1/4 C. pitted halved Kalamata olives
  • 1/2 C. finely grated organic parmesan cheese

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Preheat oven to 450 degrees. In a roasting pan, combine eggplant, onion, tomatoes, salt, pepper and olive oil. Toss to evenly coat. Roast 45 minutes until tender, tossing halfway through. Cook pasta according to directions. Reserve 1/2 cup pasta cooking water. Drain pasta and return to pot. Add roasted eggplant mixture, olives and parmesan cheese. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.

Per Serving: 308 Calories, 10g Fat (30% calories from fat), 9g Protein, 45g Carbohydrate, 6g Fiber, 0mg Cholesterol, 501mg Sodium

This recipe provided was by Eden Foods. For more information about Eden Foods pasta, click here!

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