Pasta Bow Ties and Eggplant Sauce
Yield: 6 servings
Ingredients:
- ¼ cup vegetable broth
- 2 cloves garlic, mince
- ¼ cup chopped onion
- ¼ teaspoon cayenne pepper
- 3 cups unpeeled eggplant chunks
- 3 cups fresh or low-sodium canned tomatoes
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano leaves
- 12 ounces bow ties, cooked until al dente
Directions:
- Heat broth in a large heavey saucepan over medium heat. Add garlic, onion, and cayenne pepper. Cook and stir over medium heat for 5 minutes. Add the eggplant, reduce heat to low, and continue cooking and stirring until it begins to soften. Since the eggplant tends to absorb liquid, be prepared to add additional water during this process.
- Add the tomatoes, basil, and oregano. Cover and simmer for 20 minutes or until the eggplant is tender.
- Toss eggplant sauce with the bow tie pasta and serve.
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Nutritional Value
Calories Per Serving: 145
Fat: 0.8 g
Cholesterol: 0 g
Protein: 6 g
Carbohydrates: 35g
Dietary Fiber: 2.3 g
Sodium: 19 m
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