Fettuccini with Eggplant Recipe
Fettuccini with Eggplant
Nonstick cooking spray
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small eggplant (approx. 1 pound), unpeeled and cubed
2 cloves garlic, minced
1/2 cup reduced-sodium vegetable broth
1/4 cup parsley, finely chopped
32 ounces cooked fettuccini
4 tablespoons grated fat-free Parmesan cheese
Spray a large skillet with nonstick cooking spray and heat over medium heat until hot. Add onion, bell peppers, eggplant and garlic and cook for 5 minutes. Add broth and heat to boiling. Reduce heat, cover and simmer for 5 minutes or until eggplant is tender and liquid is absorbed. Season with salt and pepper. Add parsley and toss. Add pasta and toss all ingredients together.
Makes 4 Servings
Serving Size: 8 ounces pasta and approx. 5 ounces sauce
Nutrients per serving:
Calories: 267
Total fat: 2 grams
Saturated fat: 1 gram
Cholesterol: 1 mg
Sodium: 105 mg
Carbohydrate: 54 gram
Protein: 11 grams
Dietary fiber: 6 grams
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