Ingredients
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1 (12 ounce) package fusilli pasta
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3 tablespoons extra-virgin olive oil, divided, or more if needed
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½ cup Kalamata olives, pitted
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¼ cup Italian parsley
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1 teaspoon capers in brine, drained
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1 teaspoon red pepper flakes
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1 clove garlic, minced, divided
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⅛ teaspoon red wine vinegar
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1 small eggplant, cut into 1/2-inch cubes
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1 large zucchini, cut into 1/2-inch cubes
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1 large red bell pepper, cut into 1-inch cubes
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1 small onion, cut into 1-inch cubes
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10 cherry tomatoes
Directions
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Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
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Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
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Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
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Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
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Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts (per serving)
405 | Calories |
14g | Fat |
62g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 405 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 255mg | 11% |
Total Carbohydrate 62g | 23% |
Dietary Fiber 7g | 25% |
Total Sugars 7g | |
Protein 12g | 23% |
Vitamin C 63mg | 70% |
Calcium 44mg | 3% |
Iron 3mg | 16% |
Potassium 631mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.