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

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

Directions

  1. 1 Cook noodles to desired doneness as directed on package.
  2. 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. 3 Add tomatoes, beans, oregano and thyme; cook until thoroughly heated. Drain noodles. Serve sauce over noodles.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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