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
How to Make It
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.
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