Eggplant and zucchini salsa with pasta

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 359.6
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 506.5 mg
  • Total Carbs: 77.0 g
  • Dietary Fiber: 14.8 g
  • Protein: 11.9 g

View full nutritional breakdown of Eggplant and zucchini salsa with pasta calories by ingredient


Introduction

Very easy and fast to make. Just 360 calories and can be used as a meal. Recipe can also be doubled or even multiplied by 4 without added cooking time.
Cooked ground beef can also be added before the salsa if desired. Very easy and fast to make. Just 360 calories and can be used as a meal. Recipe can also be doubled or even multiplied by 4 without added cooking time.
Cooked ground beef can also be added before the salsa if desired.
Number of Servings: 1

Ingredients

    For sauce:
    -Zucchini, 1 cup sliced ( you need to cube it for faster cooking)
    -Eggplant 1/2 medium, peeled and cubed
    -Red ripe tomato, 1 medium cubed
    -Onion 1/4 cup chopped
    -Garlic, 1 clove crushed
    -Freshly ground black pepper
    -Favorite Chunky salsa 1/4 cup
    -Sugar, 1/2 tsp

    -Spaghetti, 1 cup cooked

Directions

Makes 1 big serving
Put water to boil for pasta.
Cut eggplant, zuchini and onion into cubes. put on side.
Crush garlic with back of knife and put on side.
Put pasta in water and cook until al dente (about 7-8 min).
Pour olive oil in heated pan, put in garlic and onion then eggplant, zucchini and tomato last. Cook, stirring occasionally until desired softness. Add salsa sauce, freshly ground pepper if desired. Add sugar and stir. Add 1 Tbsp of pasta water to sauce to thicken.
Pour in drained pasta and stir until heated through.
Enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user RACHELBB.