Pasta: Mostaccioli with Eggplant Sauce (Diabetic)

posted by Schmitty 03-30-101 1:07 PM

Mostaccioli with Eggplant Sauce (Diabetic)
Makes 2 (1 cup) servings

1/4 cup crumbled feta cheese
1 tbsp. shredded fresh basil
2 tsp. red wine vinegar
Olive-oil flavored cooking spray
2 tbsp. chopped onion
1 1/2 tsp. minced garlic
1 cup peeled, cubed eggplant
1/2 cup peeled, seeded, and chopped tomato
1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup no-salt added tomato sauce
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
2 oz. thin mostaccioli, uncooked

Combine first 3 ingredients; set aside.

Coat a small nonstick skillet with cooking spray; place over med.-high heat until hot. Add onion and garlic; saute 2 min. or until tender. Add eggplant and next 6 ingredients; cook, uncovered, over med. heat, 10 min., stirring often. Remove from heat and keep warm.

Cook pasta according to pkg. directions, omitting salt and fat; drain.

Add eggplant mixture and cheese mixture to pasta, and toss. Serve warm.

Per serving: cal 192, pro 7.6g, fat 4.3g, carb 31g, fiber 3g, chol 13mg, sod 348mg

Exchanges: 2 starch, 1 fat

From Successful Living with Diabetes March/April 2001

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