bow ties with eggplant sauce
- Categories
- Pasta/rice
- Vegetables
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 12 | Ounce(s) Bow Tie Pasta, |
| Uncooked | |
| ¼ | Cup(s) |
| 2 mediums | Garlic clove, minced |
| ¼ | Cup(s) |
| ¼ | Teaspoon(s) Cayenne pepper |
| 3 | Cup(s) Eggplant, chopped |
| 3 | Cup(s) Tomato canned low |
| Sodium | |
| ½ | Teaspoon(s) Basil |
| ½ | Teaspoon(s) Oregano |
| Vegetable Stock | |
| Onion, chopped |
Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer 5 minutes. Add eggplant and simmer until soft. Add tomatoes, and spices. Simmer 20 minutes. Toss with pasta.
Nutritional Analysis
Calories ( 245 cal), Protein ( 8.7 g ) Calories from Protein: 14 % Carbohydrate: 81 % Fat: 5 %
Posted by tkreider@... (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 30] Jan. 30, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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