Eggplant And Zucchini With Pasta In A Greek Red Sauce Recipe

ingredients

5 ounces uncooked mini lasagna noodles (mafalda)
1 small zucchini, cut in short julienne strips
1 small japanese eggplant, cut into 1/2-inch cubes
1/2 cup chopped green onions
2 cloves garlic, minced
1 can (14.5 ounce size) stewed tomatoes, undrained
3/4 cup drained canned dark red kidney beans
1 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves

directions

Cook noodles to desired doneness as directed on package.

Meanwhile, spray medium nonstick skillet with cooking spray. Add zucchini, eggplant, onions and garlic; cook over medium heat for about 5 minutes or until lightly browned, stirring occasionally.

Add tomatoes, beans, oregano and thyme; cook until thoroughly heated.

Drain noodles. Serve sauce over noodles.

nutrition data

595 calories, 8 grams fat, 115 grams carbohydrates, 22 grams protein per serving.

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