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Fettuccine With Garlic Eggplant Sauce

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Fettuccine With Garlic Eggplant Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
451
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
19mg
6%
Sodium
525mg
22%
Total Carbohydrates
77g
26%
Dietary Fiber
11g
44%
Sugars
14g
Protein
17g
Calcium
163mg
16%

Number of servings: 4

Calories per serving: 451

Preparation time: 20 min

Total time: 45 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

8 minced garlic cloves

8 sliced green onions, tops included

12 cup chopped red bell peppers

1 cup sliced mushrooms

4 cups eggplant, peeled, cut into 12-inch cubes

2 (14 12-oz) cans diced tomatoes, no salt added

12 (15-oz) can low-sodium garbanzo beans, drained

1 tsp basil

1 tsp oregano

1 tsp onion powder

14 tsp salt

8 oz fettuccine pasta, cooked according to directions without salt or fat

34 cup crumbled feta cheese

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add the garlic and onions and sauté for 2 minutes.

2. Add pepper and mushrooms and sauté for 3 minutes.

3. Add eggplant, tomatoes, beans, basil, oregano, onion powder, and salt. Bring to a boil. Cover. Reduce heat to simmer and cook for 25 minutes.

4. Serve eggplant sauce over hot pasta and top with cheese.

Makes 4 servings.

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