Mediterranean Pasta With Eggplant & Shrimp

BERTOLLI
10Ingredients
45Minutes
200Calories

Ingredients

US|METRIC
  • 2 tablespoons Bertolli® Classico Olive Oil (divided)
  • 1 eggplant (large, about 1 1/2 lbs, peeled and cut into 1/2-inch cubes, about 6 cups)
  • 1 onions (medium, chopped)
  • 2 cloves garlic (finely chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 jar (26 oz.) Bertolli® Tomato & Basil Sauce
  • 8 ounces uncook medium shrimp, peel and devein
  • 8 ounces fusilli (or spaghetti, cooked and drained)
  • 1/2 cup feta cheese (crumbled, optional)
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    Directions

    1. 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.
    2. 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.
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    NutritionView More

    200Calories
    Sodium23% DV540mg
    Fat5% DV3.5g
    Protein16% DV8g
    Carbs12% DV36g
    Fiber16% DV4g
    Calories200Calories from Fat25
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol10mg3%
    Sodium540mg23%
    Potassium330mg9%
    Protein8g16%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A2%
    Vitamin C6%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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