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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.2
  • Total Fat: 2.4 g
  • Cholesterol: 195.4 mg
  • Sodium: 400.2 mg
  • Total Carbs: 62.4 g
  • Dietary Fiber: 10.5 g
  • Protein: 33.5 g

View full nutritional breakdown of Eggplant Aglio Pasta calories by ingredient
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Eggplant Aglio Pasta

Submitted by: FUZZY2LOSE

Introduction

Remove the pasta to save 180 calories per serving.

To make vegetarian just omit the shrimp.

This is a savoury eggplant pasta with shrimp, artichokes, mushrooms, tomatoes and garlic.

I wanted to come up with a good lower calorie eggplant pasta dish and this packs a great taste and big portion.
Remove the pasta to save 180 calories per serving.

To make vegetarian just omit the shrimp.

This is a savoury eggplant pasta with shrimp, artichokes, mushrooms, tomatoes and garlic.

I wanted to come up with a good lower calorie eggplant pasta dish and this packs a great taste and big portion.

Number of Servings: 4

Ingredients

    1 eggplant peeled and sliced (about 3/8 inch thick)
    1 cup no salt added canned diced tomatoes, drained
    1 14oz package frozen shrimp, thawed and shell/tail removed
    1 14oz can quartered artichoke hearts, drained
    1 clove garlic, minced
    2 cups Fresh mushrooms, sliced
    8oz Angel hair pasta (4 cups cooked)



    Garlic Sauce:
    ½ c water, divided
    2 Tbs Chopped arlic
    1 tsp garlic powder
    1.5 cup skim milk
    2 Tbs cornstarch

Directions

Place sliced eggplants on paper towels and sprinkle with salt. Allow to sit for 30 minutes, then rinse. Place slices on lightly oiled cookie sheet. Bake at 350 degrees for 30 minutes or until tender.

Heat skillet with a little olive oil or water (not included in nutritional info) and cook mushrooms and garlic until tender, adding water as needed.

Begin to cook pasta as directed on package.

Make garlic sauce: Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Reduce heat to low. Stir in the milk. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

To the mushrooms, add shrimp, tomatoes and artichoke hearts and cook an addition 10 minutes or until heated through.

The dish is ready to be served.


For each serving: place 1 cup of angel hair pasta on plate. Add 1/8 of garlic sauce to pasta. Top with 1/4 of the following: eggplant and then shrimp mix. Then top with additional 1/8 of the garlic cream sauce.

Also good when placed on rice or on toasted bread.

Number of Servings: 4

Recipe submitted by SparkPeople user FUZZY2LOSE.






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