 Eggplant & Shrimp over Fusilli
Makes 6 servings
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Image © Publications International, Ltd.
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Eggplant & Shrimp over Fusilli
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Ingredients
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2
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tablespoons olive oil, divided
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1
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large eggplant (about 1-1/2 pounds), peeled and cut into 1-inch cubes (about 6 cups)
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2/3
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cup water, divided
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1
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medium onion, chopped
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2
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cloves garlic, finely chopped
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3/4
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teaspoon salt
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1/4
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teaspoon ground black pepper
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1
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jar (1 pound 10 ounces) RAGÚ® Light Pasta Sauce
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8
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ounces uncooked shrimp, peeled and deveined
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1
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box (16 ounces) fusilli pasta or spaghetti, cooked and drained
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1
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cup crumbled feta cheese (optional)
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1. In 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat. Cook eggplant with 1/3 cup water, covered, stirring occasionally, 15 minutes or until eggplant is tender. Remove eggplant and set aside.
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2. In same skillet, heat remaining 1 tablespoon olive oil over medium heat and cook onion, garlic, salt and pepper 2 minutes or until onion is tender. Stir in Ragú Light Pasta Sauce, remaining 1/3 cup water and eggplant. Reduce heat to low and simmer, covered, stirring occasionally, 6 minutes. Stir in shrimp and simmer, stirring occasionally, 4 minutes or until shrimp turn pink. Serve over hot pasta and garnish with crumbled feta cheese, if desired.
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© Unilever
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Nutrients per Serving
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Calories
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470
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Calories from Fat
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16 %
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Total Fat
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12 g
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Cholesterol
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65 mg
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Carbohydrate
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70 g
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Protein
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21 g
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Sodium
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1040 mg
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Printed
from fbnr.com
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