With chunky vegetables, a small amount of ground lamb, and garlic-flavored tomatoes, this pasta sauce takes on decidedly Mediterranean style.
- Makes: 4 servings
- Start to Finish: 25 mins
ounces dried mostaccioli or gemelli pasta
cups sliced zucchini
ounces ground beef
medium eggplant, peeled and cubed (about 2 1/2 cups)
14 1/2 ounce can diced tomatoes with basil, oregano, and garlic
tablespoons tomato paste
cup shredded carrot
cup snipped fresh basil
tablespoons raisins (optional)
teaspoon ground cinnamon
tablespoon balsamic vinegar (optional)
cup shredded mozzarella cheese (2 ounces)
- Cook pasta according to package directions, adding zucchini druing the last 2 minutes of cooking. Drain; keep warm.
- Meanwhile, for sauce, in a large skillet cook beef and eggplant over medium heat until meat is brown; drain off fat. Stir in undrained tomatoes, tomato paste, carrot, basil, raisins (if desired), and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes, or to desired consistency, stirring occasionally. Remove from heat. If desired, stir in vinegar.
- Transfer pasta mixture to a serving dish. Spoon sauce over pasta mixture. Sprinkle with cheese. Makes 4 to 6 servings.
Nutrition Facts (Mediterranean Mostaccioli)
- Per serving:
- 334 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 47 mg chol.,
- 672 mg sodium,
- 38 g carb.,
- 4 g fiber,
- 11 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet