Free Online Recipes
 |  

Sign Up login
 
 

Lowfat Rigatoni with Zucchini & Eggplant Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Lowfat Rigatoni with Zucchini & Eggplant

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6
Preptime   1 hour

Ingredients
1 medium zucchini , sliced in 1/4
1/2 medium eggplant
1 large (chopped) onion
1 bell pepper, seeded & chopped
2 cloves garlic, minced
3 tablespoons water
8 oz lowfat tofu, mashed
1 tablespoon dried parsley
1 teaspoon dried basil
 
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 tablespoon nutritional yeast
1/2 teaspoon salt
8 oz cooked pasta (rigatoni or other sm)
4 cups fat-free spaghetti sauce

Instructions
Preheat the oven to 350°. Sauté the eggplant, zucchini, onions, bell pepper and garlic in the water in a nonstick pan over medium heat until tender, adding more water if needed to prevent sticking.
Combine the mashed tofu, parsley, basil, oregano, nutritional yeast, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu.
Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sautéed vegetables, and half the remaining sauce. Repeat layers.
Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes. Per serving: 255 Calories (kcal); 3g Total Fat; (9% calories from fat); 13g Protein; 48g Carbohydrate; 0mg Cholesterol; 1176mg Sodium Food Exchanges: 2 Grai


Originally Submitted
10/5/2006





0 Out of 5 from 0 reviews

You can add this Lowfat Rigatoni with Zucchini & Eggplant recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.