Dinner

Tangy Eggplant and Turkey Pasta is for Dinner.

Tangy Eggplant and Turkey Pasta takes 5 minutes to prepare.

Tangy Eggplant and Turkey Pasta takes 20 minutes to cook.

Tangy Eggplant and Turkey Pasta makes 8 servings.

The ingredients for Tangy Eggplant and Turkey Pasta are:

8 ounces Honeysuckle Extra Lean Ground White Turkey 97% Fat Free

8 ounces uncooked elbow macaroni (2 c. cooked)

1 can Chili Ready Tomatoes

1 cup Pace Picante Sauce (mild or medium)

1 Eggplant (2 c. or a little more diced)

optional: Grated Parmesan Cheese

Any spices you like

Here is how you make Tangy Eggplant and Turkey Pasta:

Put water on a boil for pasta. When water begins to boil, add your elbow macaroni. Takes 8-12 minutes to cook depending on gas or electric stove and how firm or soft you like your pasta.Dice eggplant and cook over low heat in a skillet with your choice of seasoning (salt, pepper, garlic powder, etc.)You may use olive oil if you wish. That is not included here. I always use Pam cooking spray to keep calories down to a minimum. Meanwhile, begin browning the turkey meat in another skillet. When the turkey is finished, add Pace Picante Sauce and Chili Ready Tomatoes and let simmer. Note: The turkey I use does not make fat. Be careful not to burn it. Jennio O is has even fewer calories.When pasta is ready mix turkey and sauce with pasta in a large bowl and toss in eggplant. Sprinkle with Parmesan Cheese if you desire.Note: Parmesan Cheese is not included in calorie content of this dish. 2 tsp=20 calories.Yield: about 10 one cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user WISPYPRINCESS.

The nutritional information for Tangy Eggplant and Turkey Pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.2

• Total Fat: 1.4 g
• Cholesterol: 16.3 mg
• Sodium: 477.0 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 2.4 g
• Protein: 11.1 g

Tangy Eggplant and Turkey Pasta is Italian cuisine.

The dietary needs meet for Tangy Eggplant and Turkey Pasta is Low Fat