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Brown Rice Penne with Eggplant

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 1/4 cups pasta)
Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.

Ingredients

  • 1 (16-ounce) package brown rice penne (or ziti)
  • 1 tablespoon olive oil
  • 3 cups cubed eggplant (about 1 small)
  • 1 cup finely chopped onion (about 1 medium)
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 (26-ounce) jar fat-free pasta sauce (such as Muir Glen Organic)
  • 1/3 cup finely chopped fresh basil
  • 1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided

Nutrition Information

  • calories 353
  • caloriesfromfat 18 %
  • fat 7.1 g
  • satfat 3.1 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 11.5 g
  • carbohydrate 56.3 g
  • fiber 5 g
  • cholesterol 17 mg
  • iron 4.2 mg
  • sodium 430 mg
  • calcium 202 mg

How to Make It

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

  2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.

  3. Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.