Pinkish Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 eggplant, peeled and diced1 ½ large sweet onions, diced5 garlic cloves, diced¾ lb fresh white mushrooms, chopped½ tsp dry basil½ tsp dry thyme½ tsp crushed red pepper flakes1 cup rose wine or vegetable stock2 large tomatoes, diced4 cups cooked fusilli or rotini pasta, drained and hot
Place eggplant in a bowl. Sprinkle with salt, let stand one hour.
Rinse well, drain.
Heat a large sauté pan or pot and coat in non-stick cooking spray.
Add onions and cook 4 minutes. Add garlic and cook 2 minutes more.
Add mushrooms, eggplant, basil, thyme and red pepper flakes.
Cook, stirring, about 10 minutes.
Add wine and increase heat to high. Cook 3 minutes.
Add tomatoes, and add salt and pepper to taste.
Cook, stirring, about 10 minutes.
Add pasta and toss well to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Rinse well, drain.
Heat a large sauté pan or pot and coat in non-stick cooking spray.
Add onions and cook 4 minutes. Add garlic and cook 2 minutes more.
Add mushrooms, eggplant, basil, thyme and red pepper flakes.
Cook, stirring, about 10 minutes.
Add wine and increase heat to high. Cook 3 minutes.
Add tomatoes, and add salt and pepper to taste.
Cook, stirring, about 10 minutes.
Add pasta and toss well to coat.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 331.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 21.3 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 8.2 g
- Protein: 12.0 g
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