Brown Rice Penne with Eggplant

Becky Luigart-Stayner

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.

Yield: 8 servings (serving size: 1 1/4 cups pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 18%
  • Fat: 7.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.5g
  • Carbohydrate: 56.3g
  • Fiber: 5g
  • Cholesterol: 17mg
  • Iron: 4.2mg
  • Sodium: 430mg
  • Calcium: 202mg

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

Preparation

  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.
Note:

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.

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