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Eggplant and Zucchini with Pasta in a Greek Red Sauce

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By Pillsbury Kitchens
Updated Feb 9, 2011
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Dinner ready in 25 minutes. Enjoy this delicious noodles packed with eggplant and zucchini – a wonderful meal.

Eggplant and Zucchini with Pasta in a Greek Red Sauce

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 2
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Ingredients

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

Instructions

  • Step 
    1
    Cook noodles to desired doneness as directed on package.
  • Step 
    2
    Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Add zucchini, eggplant, onions and garlic; cook over medium heat for about 10 minutes or until lightly browned, stirring occasionally.
  • Step 
    3
    Add tomatoes, beans, oregano and thyme; cook until thoroughly heated. Drain noodles. Serve sauce over noodles.

Nutrition

440 Calories
2g Total Fat
18g Protein
87g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
660mg
28%
Total Carbohydrate
87g
29%
Dietary Fiber
10g
40%
Sugars
12g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
5 Starch; 5 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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