The other day I stumbled across this Eggplant pasta recipe from Hungry Girl and it was perfect because it was already measured out for two. This recipe called for two things I really enjoy -- eggplant and feta cheese. This would also taste good with some chicken sausage in it, which I will probably try the next time I make this!
Ingredients:
·
1 eggplant, ends removed, cut into 1-inch cubes
·
1 cup cherry tomatoes
·
1 cup uncooked Ronzoni
Smart Taste Penne Rigate
·
¼ cup chopped onion
·
¼ tsp. red pepper flakes
1 cup crushed tomatoes
1 cup crushed tomatoes
·
¼ chopped fresh basil
·
¼ cup crumbled fat free feta (this reduces the
fat in the serving by 3g)
·
Salt and pepper to taste
Directions:
1.
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and
spray the foil with nonstick spray. (I always like to coat my sheets with
aluminum foil – makes clean up easier!)
2.
Place eggplant and cherry tomatoes on baking
sheet. Spread them out evenly. Spray with nonstick spray and sprinkle with
salt and pepper
3.
Bake until eggplant is tender and tomatoes are
soft, about 15 – 18 minutes.
4.
While the eggplant and tomatoes are in the oven,
cook the pasta.
5.
To make the sauce, spray a medium pan with
nonstick spray and place on medium heat.
Add onions and garlic and cook until slightly softened, about 3
minutes. Stir in crushed tomatoes and
red pepper flakes. Continue cooking and
stirring until onions are full softened.
6.
Add pasta and vegetables to the pan with the
sauce and stir gently to coat.
7.
Top each serving with basil and feta cheese.
Nutritional information (serves 2 -- about 2 cups each serving): 238 calories, 1g fat,
50g carbohydrates, 14.1g fiber, 9.7g sugar, 13.7g protein
Weight Watchers points per serving: 6 points plus
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