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Mozzarella-Rotini Skillet Supper

Prep time 8 mins
Cook time 19 mins
Other time 5 mins
Yield 6 servings (serving size: 1 1/3 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. . 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.

Oxmoor House Healthy Eating Collection