Tuesday, April 18, 2006
Brown Rice Penne with Eggplant
(I'm going to assume I can just use whole wheat Penne, because I have no idea where to find Brown Rice Penne)
Brown Rice Penne with Eggplant
From Cooking Light
Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.
1 (16-ounce) package brown rice penne (or ziti)
1 tablespoon olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
1/3 cup finely chopped fresh basil
1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
Yield: 8 servings (serving size: 1 1/4 cups pasta)
NUTRITION PER SERVING
CALORIES 353(18% from fat); FAT 7.1g (sat 3.1g,mono 2.7g,poly 0.4g); PROTEIN 11.5g; CHOLESTEROL 17mg; CALCIUM 202mg; SODIUM 430mg; FIBER 5g; IRON 4.2mg; CARBOHYDRATE 56.3g
Categories: pasta, one_dish_meals, italian
Brown Rice Penne with Eggplant
From Cooking Light
Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.
1 (16-ounce) package brown rice penne (or ziti)
1 tablespoon olive oil
3 cups cubed eggplant (about 1 small)
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
1/3 cup finely chopped fresh basil
1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
Yield: 8 servings (serving size: 1 1/4 cups pasta)
NUTRITION PER SERVING
CALORIES 353(18% from fat); FAT 7.1g (sat 3.1g,mono 2.7g,poly 0.4g); PROTEIN 11.5g; CHOLESTEROL 17mg; CALCIUM 202mg; SODIUM 430mg; FIBER 5g; IRON 4.2mg; CARBOHYDRATE 56.3g
Categories: pasta, one_dish_meals, italian
