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
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
-
Step1Cook noodles to desired doneness as directed on package.
-
Step2Meanwhile, 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.
-
Step3Add 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;
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