Eggplant and Meatball Penne pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggplant, fresh, 1.5 eggplant, unpeeled (approx 1-1/4 lb (remove) *Whole Wheat Penne (dry), 13.25 oz (remove) Onions, raw, 1 cup, chopped (remove) *Meatballs, Frozen, 15 oz (remove) Canned Tomatoes, 1 can (remove)1 tsp of red pepper flakes1/2 tsp of oregano Garlic, 2 clove (remove) Kirkland Artichoke Hearts marinated in oil, 28 gram(s) (remove) Parsley, .5 cup (remove) Oikos Organic Greek Yogurt, Plain, 6 oz (remove)
dice eggplant and roast in 400 oven for 20 min. Spray lightly with olive oil prior to oven and add pepper.
Cook Penne Pasta according to box directions
Spray large skillet and saute onions and meatballs for 8-10 minutes. Add in oregano, red pepper flakes and garlic. Cook another minute. Add tomatoes and bring to simmer, reduce heat to medium. Stir in eggplant and artichokes and cook for 5-7 minutes. Add vinegar and parsley to thicken. combine with pasta and serve with additional parsley and a dallop of Greek Yogurt.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JDCOOKIE.
Cook Penne Pasta according to box directions
Spray large skillet and saute onions and meatballs for 8-10 minutes. Add in oregano, red pepper flakes and garlic. Cook another minute. Add tomatoes and bring to simmer, reduce heat to medium. Stir in eggplant and artichokes and cook for 5-7 minutes. Add vinegar and parsley to thicken. combine with pasta and serve with additional parsley and a dallop of Greek Yogurt.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JDCOOKIE.
Nutritional Info Amount Per Serving
- Calories: 347.0
- Total Fat: 12.0 g
- Cholesterol: 31.3 mg
- Sodium: 331.9 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 8.9 g
- Protein: 17.2 g
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