Delight your taste buds with this pasta dish flavored with eggplant, green onion, clove garlic, Italian plum tomato and fresh parsley.
Ingredients
1 green onion
1 clove garlic
2/3 eggplant, small (approximately 1 pound)
1/2 Italian plum tomato
1/3 Tbsp. olive oil
1 Tbsp. fresh parsley
1/4 tsp. black pepper
3 oz. fat-free mozzarella cheese
Directions
Prepare your pasta of choice according to recipe provided. Rinse and chop green onion and tomato; mince garlic and set aside. Peel and cut eggplant into bite-sized pieces. Heat oil over medium heat in a non-stick pan and saute garlic for about 1 minute and then add eggplant and tomatoes; lower heat to medium low and continue cooking for about 8-10 minutes more, until eggplant is soft. Add parsley and pepper and onion with cooked pasta to pan and heat thoroughly, about 1-2 minutes. Top with shredded cheese and serve.
Nutritional values per serving: 350 calories, 17g fat (10g sat.), 45mg cholesterol, 460mg sodium, 24g carbohydrate, 8g dietary fiber, 12g sugars and 27g protein.
This recipe is:
Low in Sodium (approximately 800 milligrams or less of sodium).
Low in Cholesterol (approximately 100 milligrams or less of cholesterol).
High in Fiber (approximately 8 grams or more of fiber).
Preparing the pasta
1 oz. (dry, uncooked) pasta.
Choose pasta that you prefer, such as penne, spaghetti, or linguini. Bring water to a boil over high heat, using at least twice as much water as the amount of pasta. Add pasta and cook, stirring occasionally, until tender but not soft, about 8 minutes. Drain pasta, and add to recipe or serve (do not rinse.)
Nutritional values per serving: 90 calories, 21g carbohydrate, 4g dietary fiber and 2g protein.
This recipe comes from the Living With Type 2 Diabetes Plan on eDiets.
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