Wednesday, March 08, 2006
Point Count: Whole Wheat Pasta with Eggplant
Modified from Cooking Light, March 2006 issue.
16 oz whole wheat rotini - 24 pt.
1 TB olive oil - 3 pt.
3 cups cubed eggplant - 0 pt.
1 cup finely chopped onion (about 1 medium) - 0 pt.
3 garlic cloves, minced - 0 pt.
1 tsp salt - 0 pt.
1/2 tsp crushed red pepper - 0 pt.
26 oz. fat free pasta sauce - 1 pt. (I had some in the freezer that was made for polenta pizza. They recommend Muir Glen Organic.)
1/3 cup fresh basil - 0 pt.
1/2 cup part-skim mozzarella - 4 pt.
1/4 cup parmesan cheese - 2 pt.
1. Cook pasta according to package directions; drain well.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; saute 8 minutes or until onion is browned. Stir in garlic; saute 3 minutes. Add salt, pepper, and pasta sauce. Bring to a simmer. Reduce heat and cook 3 minutes. Remove from heat; stir in basil.
3. Toss eggplant mixture with pasta. Sprinkle with mozzarella and toss gently. Top evenly with the parmesan and serve immediately.
Total 34 points; 8.5 points for each of four servings. We're having this tomorrow night.
I am so in love with Cooking Light magazine.
16 oz whole wheat rotini - 24 pt.
1 TB olive oil - 3 pt.
3 cups cubed eggplant - 0 pt.
1 cup finely chopped onion (about 1 medium) - 0 pt.
3 garlic cloves, minced - 0 pt.
1 tsp salt - 0 pt.
1/2 tsp crushed red pepper - 0 pt.
26 oz. fat free pasta sauce - 1 pt. (I had some in the freezer that was made for polenta pizza. They recommend Muir Glen Organic.)
1/3 cup fresh basil - 0 pt.
1/2 cup part-skim mozzarella - 4 pt.
1/4 cup parmesan cheese - 2 pt.
1. Cook pasta according to package directions; drain well.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; saute 8 minutes or until onion is browned. Stir in garlic; saute 3 minutes. Add salt, pepper, and pasta sauce. Bring to a simmer. Reduce heat and cook 3 minutes. Remove from heat; stir in basil.
3. Toss eggplant mixture with pasta. Sprinkle with mozzarella and toss gently. Top evenly with the parmesan and serve immediately.
Total 34 points; 8.5 points for each of four servings. We're having this tomorrow night.
I am so in love with Cooking Light magazine.
