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Wondering what to make for Dinner tonight?

Penne with Sausage, Eggplant, and Feta

Yield: 4 servings (serving size: 2 cups)

Ingredients
4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Preparation
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.

Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.

Nutritional Information
Calories:535 (31% from fat)
Fat:18.9g (sat 7.6g,mono 7.5g,poly 2.1g)
Protein:25.5g
Carbohydrate:67.5g
Fiber:4.6g
Cholesterol:57mg
Iron:4.5mg
Sodium:884mg
Calcium:141mg

Lia Huber, Cooking Light, APRIL 2005

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