Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Eggplant And Zucchini With Pasta In A Greek Red Sauce
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- #84649
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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.
added by
wilbur
nutrition data
595 calories, 8 grams fat, 115 grams carbohydrates, 22 grams protein per serving.
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