Vegetarian

Eggplant Aglio Pasta is for Dinner.

Eggplant Aglio Pasta takes several minutes to prepare.

Eggplant Aglio Pasta takes several minutes to cook.

Eggplant Aglio Pasta makes 4 servings.

The ingredients for Eggplant Aglio Pasta are:

1 eggplant peeled and sliced (about 3/8 inch thick)
1 cup no salt added canned diced tomatoes, drained
1 14oz package frozen shrimp, thawed and shell/tail removed
1 14oz can quartered artichoke hearts, drained
1 clove garlic, minced
2 cups Fresh mushrooms, sliced
8oz Angel hair pasta (4 cups cooked)



Garlic Sauce:
½ c water, divided
2 Tbs Chopped arlic
1 tsp garlic powder
1.5 cup skim milk
2 Tbs cornstarch

Here is how you make Eggplant Aglio Pasta:

Place sliced eggplants on paper towels and sprinkle with salt. Allow to sit for 30 minutes, then rinse. Place slices on lightly oiled cookie sheet. Bake at 350 degrees for 30 minutes or until tender.Heat skillet with a little olive oil or water (not included in nutritional info) and cook mushrooms and garlic until tender, adding water as needed. Begin to cook pasta as directed on package. Make garlic sauce: Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Reduce heat to low. Stir in the milk. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.To the mushrooms, add shrimp, tomatoes and artichoke hearts and cook an addition 10 minutes or until heated through.The dish is ready to be served.For each serving: place 1 cup of angel hair pasta on plate. Add 1/8 of garlic sauce to pasta. Top with 1/4 of the following: eggplant and then shrimp mix. Then top with additional 1/8 of the garlic cream sauce. Also good when placed on rice or on toasted bread.Number of Servings: 4Recipe submitted by SparkPeople user FUZZY2LOSE.

The nutritional information for Eggplant Aglio Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 405.2

• Total Fat: 2.4 g
• Cholesterol: 195.4 mg
• Sodium: 400.2 mg
• Total Carbs: 62.4 g
• Dietary Fiber: 10.5 g
• Protein: 33.5 g

Eggplant Aglio Pasta is Italian cuisine.

The dietary needs meet for Eggplant Aglio Pasta is Low Fat