|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
3 to 4 servings |
Prep. Time: |
:20 |
Total Time: |
:20 |
Ingredients: |
|
|
8 oz. uncooked ziti or mostaccioli pasta
1/2 lb. japanese eggplant or other small eggplant, unpeeled
1 tsp. olive oil
2 cloves garlic, minced
3/4 cup reduced sodium beef broth
2 tsp. tomato paste
1/4 tsp. crushed red pepper flakes
1/4 cup packed chopped fresh basil or
2 tsp. dried basil
1/4 cup grated Romano cheese
|
Directions:
|
Cook pasta according to package directions, omitting salt. While pasta is cooking, cut eggplant into bite sized pieces. Heat oil in large non-stick skillet. Saute eggplant with garlic over medium-low heat until lightly browned. Add broth, tomato paste and pepper flakes. Simmer, uncovered, about 5 minutes. Drain pasta, divide it among 3 or 4 shallow bowls. Spoon eggplant mixture over pasta. Sprinkle with basil and cheese. Enjoy!
|
Comments from Missy
:
|
This recipe is from the American Diabetes Association.
Calories 278 per serving
Protein 10 g
Carbohydrates 45 g
FAt 6 g
Saturated Fat 2 g
Cholesterol 4 mg
sodium 220 mg
fiber 4 g
Call 888-342-2383 to order The New Family Cookbook for People with Diabetes
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
