Contributed By: DCC
Fresh Garlic Association
This quick and easy recipe is packed with vitamins and flavor.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Special Features: Vegetarian
Nutrition Content: Low Fat
Low Sodium
High Fiber
Meal Type: Entree
Ingredients
1 Eggplant, peeled and cut into
Small sticks
1/2 lb Fresh mushrooms, sliced
2 Medium carrots, peeled and
Sliced diagonally
3 to 5 cloves Fresh garlic, minced
2 Medium zucchini, shredded
3 tbsp Olive oil
1 tsp Dried oregano, crushed
1 tsp Dried basil, crushed
1 Large tomato, cut into wedges
2 tbsp Water
12 oz Uncooked spaghetti or other
Thin pasta, hot cooked and drained
Grated Romano cheese
Preparation
In a large skillet, stir-fry eggplant, mushrooms, carrots and garlic in oil over high heat for 2 minutes. Stir in zucchini, oregano and basil; stir-fry 1 minute more. Add tomato wedges and water; cover and steam 2 minutes. Serve over hot pasta; top with grated Romano cheese.
Cook's Notes
Nutrition Information
Calories: 406
;
Total Fat: 3g
;
Saturated Fat: 0.4g
;
Polyunsaturated Fat: 1.2g
;
Carbohydrates: 82.1g
;
Protein: 16g
;
Sodium: 29.7mg
;
Fiber: 8.5g