pasta with spinach and eggplant

[Guest guest]

Tested. See note.

 

 

* Exported from MasterCook *

 

Pasta with Spinach and Eggplant Sauce

 

Recipe By :Cole's Home Library Mini-Menus Cookbooks: Healthy Eating

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces shell pasta -- or orecchiette

1/2 cup olive oil

2 medium onions -- chopped

6 3-oz each baby eggplants (approximate weight) -- chopped

1/4 cup pine nuts

2 garlic cloves -- crushed

8 ounces button mushrooms -- sliced

1 bunch spinach -- shredded or ribbon cut

8 ounces mozzarella cheese -- chopped or shaved

8 ounces feta cheese -- chopped or crumbled

julienned red bell pepper (optional) -- for garnish

 

Add pasta to large pan of boiling water; boil, uncovered, until just tender,

drain well.

 

Heat oil in pan. Add onions, eggplant, nuts and garlic; cook, stirring, until

onions are soft. Stir in mushrooms and spinach; cook, stirring, until spinach is

wilted. (Note: This will also add moisture to the dish.)

 

Combine spinach mixture with pasta in large bowl; add cheese, toss gently to

combine. Serve with bell pepper for a bit of color.

 

Recipe appears in the Pasta volume of the mini-menu series. May also appear in

other Cole publications or Australian Women's Weekly Cookbooks.

 

 

 

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Per Serving (excluding unknown items): 700 Calories; 40g Fat (50.4% calories

from fat); 25g Protein; 62g Carbohydrate; 5g Dietary Fiber; 67mg Cholesterol;

592mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 6 1/2

Fat.

 

NOTES : Great combo: onion, eggplant, garlic, pine nuts, mushrooms, spinach.

Pasta. Olive oil. Feta (we used feta with basil and tomato). No herb. The dish

depends upon the freshness of the ingredients and the quality of the olive oil.

I don't think we gave this recipe a fair test, though, because the eggplant was

a late crop and not as firm as it should be. It turned too green when sauteed.

We both liked the flavor -- even how the spinach turns slightly bitter as it

cools. One last note: instead of cooking with so much oil, we used some oil and

more spray. Then splashed extra virgin olive oil as a finishing touch.

 

 

Nutr. Assoc. : 0 0 0 3234 0 0 0 0 0 0 0

 

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