pasta - Eggplant Linguine

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* Exported from MasterCook *

 

Eggplant Linguine

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces linguine -- uncooked

Vegetable cooking spray

3 cups cubed eggplant -- (about 1 small eggplant)

1/2 cup sliced mushrooms

1/2 cup dry red wine

1/4 cup dried tomato tidbits

1 1/2 teaspoons sugar

1 jar low-fat tomato-and-herb spaghetti sauce --

(26-ounce)

1/4 teaspoon chopped fresh parsley

1/4 cup grated Parmesan cheese

 

SuperQuick

Prep time: 15 minutes Cook time: 10 minutes

 

Cook pasta according to package directions, omitting salt and fat. Drain and

set aside.

 

Coat a nonstick skillet with cooking spray; place over medium-high heat

until hot. Add eggplant and mushrooms; cook 3 minutes, stirring

occasionally. Add wine; cook 2 minutes. Add tomato tidbits, sugar, and

sauce; reduce heat, and simmer 5 minutes. Spoon sauce over pasta; sprinkle

with parsley and cheese. Yield: 4 servings.

 

Per Serving:

 

Calories 395

Fat 3.8g

Protein 15.5g

 

Carbohydrate 72.7g Fiber 5.7g

Cholesterol 4mg Calcium 126mg

Sodium 985mg Iron 3.1mg

 

Exchanges: 1 Lean Meat, 3 Starch, 2 Vegetable

 

Source:

" Cooking Light, Light and Easy Cookbook (ISBN 0-8487-1597-7) "

 

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Per Serving (excluding unknown items): 263 Calories; 2g Fat (9.1% calories

from fat); 10g Protein; 45g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol;

116mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0