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Mediterranean Pasta With Eggplant & Shrimp
BERTOLLI10Ingredients
45Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 1 eggplant (large, about 1 1/2 lbs, peeled and cut into 1/2-inch cubes, about 6 cups)
- 1 onion (medium, chopped)
- 2 cloves garlic (finely chopped)
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 26 oz. Bertolli® Tomato & Basil Sauce (1 jar)
- 8 oz. uncook medium shrimp, peel and devein
- 8 oz. fusilli (pasta ,or spaghetti, cooked and drained)
- 1/2 cup feta cheese (crumbled, optional)
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Directions
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook eggplant, stirring occasionally, 10 minutes or until eggplant is tender. Remove eggplant and set aside.
- Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook onion, garlic, salt and pepper 2 minutes or until onion is tender. Stir in Sauce and eggplant. Simmer, stirring occasionally, 5 minutes. Stir in shrimp and simmer, stirring occasionally, 4 minutes or until shrimp turn pink. Serve over hot pasta and sprinkle with crumbled feta cheese. Garnish, if desired, with chopped parsley.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium590mg25% |
| Potassium400mg11% |
| Protein15g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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