Lowfat Rigatoni with Zucchini and Eggplant
Recipe By : Adapted by Susan Voisin
Serving Size : 6
1 medium zucchini — sliced in 1/4″ half moons
1/2 medium eggplant — cubed
1 large onion — chopped
1 bell pepper — seeded & chopped
2 cloves garlic — minced
3 tablespoons water — (more as needed)
8 ounces tofu — (lowfat) mashed
1 tablespoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes — (optional)
1 tablespoon nutritional yeast
1/2 teaspoon salt — (optional)
8 ounces pasta — rigatoni or other small tubular pasta, cooked
4 cups fat-free spaghetti sauce
Preheat the oven to 350°.
Sauté the eggplant, zucchini, onions, bell pepper and garlic in the water in a nonstick pan over medium heat until tender, adding more water if needed to prevent sticking.
Combine the mashed tofu, parsley, basil, oregano, nutritional yeast, salt, and red pepper flakes. Stir the cooked rigatoni into the tofu.
Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer of marinara sauce over the bottom. Layer half the pasta mixture, half the sautéed vegetables, and half the remaining sauce. Repeat layers.
Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10 minutes.
“adapted from http://www.soyfoods.com/SimplySoy/”
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Per serving: 255 Calories (kcal); 3g Total Fat; (9% calories from fat); 13g Protein; 48g Carbohydrate; 0mg Cholesterol; 1176mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates