Lamb-and-Caponata Pasta Toss

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6 servings (serving size: 1 1/3 cups pasta and 2 teaspoons cheese)


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8 ounces uncooked ziti (short tube-shaped pasta)
Cooking spray
1/2 pound lean ground lamb or ground round
1 tablespoon olive oil
3 cups diced peeled eggplant (about 8 ounces)
1 cup chopped onion
4 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup chopped fresh or 4 teaspoons dried basil
1/4 cup grated Parmesan cheese


Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, place a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook until browned, stirring to crumble. Remove the lamb from pan. Add oil, eggplant, onion, and garlic to pan; sauté for 8 minutes. Add vinegar, red pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Return lamb to pan; cook 2 minutes or until thoroughly heated.

Drain pasta; place in a large bowl. Add lamb mixture and basil, and toss well. Serve with cheese.

Created date

May 2000

Nutritional Information

Calories 303
Caloriesfromfat 18 %
Fat 6.1 g
Satfat 1.9 g
Monofat 2.8 g
Polyfat 1 g
Protein 15.5 g
Carbohydrate 47 g
Fiber 2.6 g
Cholesterol 21 mg
Iron 4.4 mg
Sodium 869 mg
Calcium 183 mg