Explore Cuisine’s Chick Pea Fusilli with Eggplant
1 package Explore Cuisine Chickpea Fusilli, cooked
1 large Japanese eggplant, small dice
1 pint cherry tomatoes, halved
4 garlic cloves, smashed
salt and pepper
1 T. parsley, chopped
2 green onions, sliced
Toss eggplant with olive oil. Roast at 400°F until brown and tender.
Toss tomatoes and garlic with olive oil and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop.
Toss eggplant, garlic, tomatoes (Including juices) with fusilli. Add a splash of olive oil if needed.
Season with salt and pepper. Garnish with parsley and green onion.
Pasta gets a bad rep – it’s delicious, but most of us feel guilty indulging in a big bowl of it. Now you don’t have to! Explore Cuisine’s newest collection of pasta, Pulse Pastas, are made from organic lentils and chickpeas, making them higher in protein than traditional pasta, gluten-free, and jam-packed with nutrients like folate and potassium.
Pulse Pasta are ideal for all people on any type of diet: from people trying to lose a few pounds, to diabetics, to fitness gurus, to pregnant moms and picky toddlers – this really is the pasta for everyone!
The entire Pulse Pasta collection includes Red Lentil Penne, Green Lentil Penne, Chickpea Fusilli, Red Lentil Spaghetti, Chickpea Spaghetti, and even no-boil Green Lentil Lasagne (these are my fav!) Stocking your pantry with these healthy pasta alternatives is a great way to make sure that you always have a quick and easy healthy meal option on hand. Each box retails for $4.99. Available locally at Whole Foods.