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Eggplant and Zucchini with Pasta in a Greek Red Sauce

Eggplant and Zucchini with Pasta in a Greek Red Sauce

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Pillsbury Kitchens

Updated Feb 9, 2011

Eggplant and Zucchini with Pasta in a Greek Red Sauce

Eggplant and Zucchini with Pasta in a Greek Red Sauce

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Prep Time 25 min
Total 25 min
Ingredients 9
Servings 2

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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

Instructions

Step
1

Cook noodles to desired doneness as directed on package.
Step
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.
Step
3

Add tomatoes, beans, oregano and thyme; cook until thoroughly heated. Drain noodles. Serve sauce over noodles.

Nutrition

440 Calories

2g Total Fat

18g Protein

87g Total Carbohydrate

12g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 20

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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