Eggplant and Zucchini with Pasta in a Greek Red Sauce

Try this pasta recipe from Pillsbury.

Eggplant and Zucchini with Pasta in a Greek Red Sauce

GreenGiantRecipe by GreenGiant

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25 minutes

25 minutes

2 servings

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Nutrition Info

  • 1 Serving
  • 440
  • 2g
    (Saturated Fat 0g)
  • 0mg
  • 660mg
  • 87g
    (Dietary Fiber 10g, Sugars 12g)
  • 18g
  • Percent Daily Value*
  • 30%
  • 45%
  • 15%
  • 35%
  • Exchanges
  • 5
  • 5
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

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

Categories: Ingredient, Pasta, Vegetables, Mixed Vegetables

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