Brown Rice Penne with Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat. Ingredients:
1 (16-ounce) package brown rice penne (or ziti) |
1 tablespoon olive oil |
3 cups cubed eggplant (about 1 small) |
1 cup finely chopped onion (about 1 medium) |
3 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 (26-ounce) jar fat-free pasta sauce (such as muir glen organic) |
1/3 cup finely chopped fresh basil |
1 1/2 cups (6 ounces) preshredded italian-blend or parmesan cheese, divided |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
3. Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
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