I used to think Cooking Light magazine had nothing but diet sort of recipes. Small portions of lettuce and carrots and a minuscule serving of meat. Wrong. I am wrong, and I apologize for my preconceived ideas about Cooking Light publications.
Fact is, I have picked up a copy of the magazine here and there and we've enjoyed the recipes tried so far. Then I saw one of their cookbooks at my local library featuring pasta. I love pasta! So many ear marked pages to try in this book but....starting with this one here.....I am guessing you will see more pasta dishes featured on this humble website.
Prep time and a few of my favorites. Eggplant. Garlic. Wine. Limes.
(No limes or wine were used in this meal...they were just hanging out on the counter)
I was negligent on the prep photos but it all went so fast. This is incredibly easy.
The verdict on this dish? Recommended! My husband isn't the biggest eggplant fan in the world and he loved this dish. It's hearty...but it's also cooking light
Ingredients you'll need
4 1/2 cups cubed peeled eggplant
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Featured wine was a La Vieille Ferme red. Good marriage.
I have been working on a few other projects lately so my posting has been sporadic.
Hope all is well in your world!
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