Basil-Balsamic Spaghetti with White Beans, Eggplant, Tomato & Feta
- Time
- 35 min
- Serves
- 4
- Style
- Vegetarian auto-gluten-free
Ingredients
- 1 (5 oz) pkgbaby spinach
- 2 (15 oz) canscannellini (white kidney) beans
- 1 (4 oz) pkgcrumbled feta cheese
- 2eggplants
- 1 small pkgfresh basil
- 4 clovesgarlic
- 10 ozgluten-free spaghetti pasta
- 2 pintsgrape tomatoes
- balsamic vinegar
- crushed red pepper
- extra virgin olive oil
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
Per serving
- Calories
- 686
- Protein
- 25g
- Carbs
- 110g
- Fat
- 19g
- Fiber
- 22g
- Sodium
- 580mg
Method
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