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Lamb-and-Caponata Pasta Toss

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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