Mediterranean-Style Pasta
Minutes Prep time: 35
Minutes Total time: 35
Servings: 8
Difficulty: easy
Minutes Prep time: 35
Minutes Total time: 35
Servings: 8
Difficulty: easy
12 ounces dry tri-color rotini pasta, uncooked
PAM® Olive Oil No-Stick Cooking Spray
1 small eggplant, peeled, cut into 1-inch pieces
4 cloves garlic, minced (4 cloves = about 2 tsp)
1 small green bell pepper, cut into thin strips
1 small red onion, cut into thin slices
1 teaspoon dried oregano leaves
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
1 cup crumbled feta cheese
1/2 cup pine nuts, toasted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 131 mg | 13% |
Carbohydrate | 46 g | 15% |
Cholesterol | 17 mg | 6% |
Total Fat | 9 g | 14% |
Iron | 3 mg | 14% |
Calories | 320 kcal | 16% |
Sodium | 644 mg | 27% |
Protein | 13 g | 26% |
Saturated Fat | 3 g | 16% |
Sugars | 5 g | 0 |
Vitamin C | 11 mg | 18% |
Cook pasta according to package directions.
Meanwhile, spray large skillet with cooking spray. Add eggplant and garlic; cook over medium heat 5 minutes or until eggplant is browned lightly, stirring occasionally. Add bell pepper, onion and oregano; mix well. Cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in undrained tomatoes and beans; cook until hot, stirring occasionally.
Drain pasta; place in large bowl. Add tomato mixture, cheese and pine nuts; toss to coat. Serve warm or chilled.
Mediterranean-Style Pasta