Eggplant and Zucchini with Pasta in a Greek Red Sauce

Dinner ready in 25 minutes. Enjoy this delicious noodles packed with eggplant and zucchini – a wonderful meal.

  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 2

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
  • 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
    2%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    660mg
    660%;
    Total Carbohydrate
    87g
    87%
    (Dietary Fiber
    10g
    10%
      Sugars
    12g
    12%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    45%;
    Calcium
    15%;
    Iron
    35%;
    Exchanges:
    5 Starch; 5 Other Carbohydrate; 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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