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Eggplant and Zucchini with Pasta in a Greek Red Sauce

eggplant and zucchini with pasta in a greek red sauce Entree Greek
Eggplant and Zucchini with Pasta in a Greek Red Sauce
  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 2

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

Updated February 9, 2011

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

Hide Images
  • 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 Facts

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
Protein
18g
% 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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