Directions:
- Cook fettuccine according to directions on the package; drain and put in a big pasta bowl; keep warm.
- Add the oil to a big skillet over medium-high heat and let it get hot.
- Add the onion, garlic, eggplant, and bell pepper; saute and stir constantly for 10 minutes or until veggies are tender.
- Add in the tomatoes; stir to combine.
- Season to taste with salt, pepper and fresh herbs of your choice if desired.
- Spoon vegetable mixture over the fettucine and sprinkle with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.6 Kcal (769 kJ) | ||
| Calories from fat | 82.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 17.66mg | 6% | |
| Sodium | 198.49mg | 8% | |
| Potassium | 393.16mg | 8% | |
| Total Carbs | 18.59g | 6% | |
| Sugars | 7.58g | 30% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 36.5mg | 61% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 164.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 83.36 Kcal (349 kJ) | ||
| Calories from fat | 37.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 14% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 6% | |
| Sodium | 90.11mg | 8% | |
| Potassium | 178.49mg | 8% | |
| Total Carbs | 8.44g | 6% | |
| Sugars | 3.44g | 30% | |
| Dietary Fiber | 2.19g | 19% | |
| Protein | 3.44g | 15% | |
| Vitamin C | 16.6mg | 61% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.9mg | 72% | |
| Calcium | 74.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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