Mozzarella-Rotini Skillet Supper

Oxmoor House
6 servings (serving size: 1 1/3 cups)


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2 cups uncooked rotini (about 6 ounces corkscrew pasta)
2 teaspoons olive oil
Cooking spray
2 3/4 cups diced peeled eggplant (about 1 medium)
2 cups diced zucchini (about 2 small)
2 garlic cloves, minced
1 tablespoon dried Italian seasoning
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 (26-ounce) jar tomato and basil pasta sauce (such as Classico)
1 (16-ounce) package frozen bell pepper stir-fry (such as Bird's Eye), thawed
1 cup (4 ounces) shredded part skim mozzarella cheese


Prep: 8 Minutes
Cook: 19 Minutes
Other: 5 Minutes

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

. While pasta cooks, heat oil in a large nonstick skillet coated with cooking spray. Add eggplant, zucchini, and garlic; sauté 5 minutes or until tender. Drain pasta. Add pasta, Italian seasoning, and next 4 ingredients to eggplant mixture; cook 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat; sprinkle with cheese. Cover; let stand 5 minutes or until cheese melts.

Created date

March 2010

Nutritional Information

Calories 250
Fat 6.2 g
Satfat 2.3 g
Protein 12.3 g
Carbohydrate 38.6 g
Cholesterol 11 mg
Iron 2.8 mg
Sodium 682 mg
Caloriesfromfat 22 %
Fiber 4.9 g
Calcium 236 mg