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Shells, Sure-Fire

Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/pasta.msnw

List of Ingredients




12 ounces small pasta shells

3 cloves garlic, minced

1 small eggplant, cut into 1-inch cubes (about 2 cups)

1 jarred roasted red pepper, cut into strips

2 cups cherry tomatoes, halved (red or yellow or mixed)

1 cup chunky-style tomato sauce

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup feta cheese (optional)

1/4 cup pitted sliced black olives (optional)

2 tablespoons shredded fresh basil


Recipe



1. Cook pasta according to package directions, eliminating salt. Drain and keep warm.

2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray. Add garlic and eggplant. Cook, stirring frequently, until tender, about 10 minutes.

3. Add red pepper, tomatoes, tomato sauce, salt, and pepper to skillet. Cook, stirring occasionally, until tomatoes are tender, about 5 minutes.

4. Place pasta in a large serving bowl. Add eggplant mixture; toss to combine. Sprinkle with feta, olives, and basil. Serve immediately.

From “Healthy Meals in Minutes”, 1996

Serves 4
Calories 365
Fat 2 g
Cholesterol 0 mg
Sodium 516 mg