Penne a la Norma

Penne a la Norma on a plate

Penne a la Norma

This dish is named after the famous opera, Norma, composed by Bellini from Catania in Sicily.

Featured in our Italian Recipe Book

Category Main Dish
Makes2 servings


  • 1 eggplant, finely sliced and quartered
  • Tbsp salt
  • 4 Tbsp olive oil, extra virgin
  • 1 cup tomato sauce
  • 150 g low protein penne pasta
  • 5 fresh basil leaves
  • cup low protein, dairy-free cheese alternative*, shredded
  • Salt and pepper


  • Place the eggplant quarters in a colander, sprinkle with salt and allow to rest for 30 minutes. Rinse and pat dry.
  • Fry the eggplant in the olive oil in 2 batches until soft and golden. Set aside and keep warm.
  • Pour the tomato sauce in a saucepan and heat through.
  • Meanwhile, cook the low protein penne as per box instructions, drain and reserve some of the cooking water.
  • Add the pasta into the heated tomato sauce. If the pasta is a little sticky, loosen it with the reserved cooking water.
  • Transfer to a serving platter, spoon over any remaining sauce and place the eggplant on top.
  • Shred the basil on top and sprinkle with the low protein cheese.
  • Season with salt and pepper. 
  • Drizzle with some extra virgin olive oil.

Nutrition Per Serving

Serving size: ½ of recipe
Calories: 649
Protein: 5 g
Phenylalanine: 199 mg
Leucine: 270 mg
Tyrosine: 116 mg

Nutrition Per Recipe

Makes: 2 servings
Calories: 1298
Protein: 10 g
Phenylalanine: 397 mg
Leucine: 539 mg
Tyrosine: 232 mg

*Calories and protein may vary by product. Be sure to check the nutrition label.

For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).

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