Karen A. Levin
Recipe by Cooking Light May 2000

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

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Directions

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

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  • 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.

Nutrition Facts

303 calories; calories from fat 18%; fat 6.1g; saturated fat 1.9g; mono fat 2.8g; poly fat 1g; protein 15.5g; carbohydrates 47g; fiber 2.6g; cholesterol 21mg; iron 4.4mg; sodium 869mg; calcium 183mg.
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