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Eggplant and Zucchini with Pasta in a Greek Red Sauce

(6)
  2 reviews
  • 25 min prep time
  • 25 min total time
  • 9 ingredients
  • 2 servings
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Dinner ready in 25 minutes. Enjoy this delicious noodles packed with eggplant and zucchini – a wonderful meal.

Ingredients

5
oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1
small zucchini, cut into short julienne strips
1
small Japanese eggplant, cut into 1/2-inch cubes
1/3
cup chopped green onions
2
garlic cloves, minced
1
(14.5-oz.) can stewed tomatoes, undrained
3/4
cup drained canned dark red kidney beans, rinsed
1
teaspoon dried oregano leaves
1/4
teaspoon dried thyme leaves

Steps

  • 1 Cook noodles to desired doneness as directed on package.
  • 2 Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Add zucchini, eggplant, onions and garlic; cook over medium heat for about 10 minutes or until lightly browned, stirring occasionally.
  • 3 Add tomatoes, beans, oregano and thyme; cook until thoroughly heated. Drain noodles. Serve sauce over noodles.
  • 1 Cook noodles to desired doneness as directed on package.
  • 2 Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Add zucchini, eggplant, onions and garlic; cook over medium heat for about 10 minutes or until lightly browned, stirring occasionally.
  • 3 Add tomatoes, beans, oregano and thyme; cook until thoroughly heated. Drain noodles. Serve sauce over noodles.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
660mg
28%
Total Carbohydrate
87g
29%
Dietary Fiber
10g
40%
Sugars
12g
12%
Protein
18g
18%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
5 Starch; 5 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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