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Mediterranean Pasta With Eggplant & Shrimp
BERTOLLI10Ingredients
45Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
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Directions
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook eggplant, stirring occasionally, 10 minutes or until eggplant is tender. Remove eggplant and set aside.
- Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook onion, garlic, salt and pepper 2 minutes or until onion is tender. Stir in Sauce and eggplant. Simmer, stirring occasionally, 5 minutes. Stir in shrimp and simmer, stirring occasionally, 4 minutes or until shrimp turn pink. Serve over hot pasta and sprinkle with crumbled feta cheese. Garnish, if desired, with chopped parsley.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol70mg23% |
Sodium590mg25% |
Potassium400mg11% |
Protein15g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A4% |
Vitamin C8% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.