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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Digest, Fatfree, Jan. 6 Servings

INGREDIENTS

12 Ounce, s Bow Tie Pasta
Uncooked
1/4 Cup, s
2 Garlic clove, minced
1/4 Cup, s
1/4 Teaspoon, s Cayenne pepper
3 Cup, s Eggplant chopped
3 Cup, s Tomato canned low
Sodium
1/2 Teaspoon, s Basil
1/2 Teaspoon, s Oregano
Vegetable Stock
Onion, chopped

INSTRUCTIONS

Cook pasta al dente.  Heat garlic, onion, and pepper in broth. Simmer
5 minutes.  Add eggplant and simmer until soft. Add tomatoes, and
spices. Simmer 20 minutes.  Toss with pasta.  Nutritional Analysis
Calories  ( 245 cal), Protein ( 8.7 g  ) Calories from Protein: 14 %
Carbohydrate: 81 %  Fat:  5 %  Posted by tkreider@census.gov (Tom
Kreider) to the Fatfree Digest  [Volume 14    Issue 30] Jan. 30, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 101.2mg
Potassium: 148.7mg
Carbohydrates: 4.1g
Fiber: 2.1g
Sugar: <1g
Protein: 1.3g


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