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Recipe Type

Main Course

Dinner

Sausage and Eggplant Pasta

Name: Sausage and Eggplant Pasta
Prep time: 35 min
Total time: 35 min
Yield: 4 servings, 2 cups (500 mL) each
Ingredients: 1 eggplant (1 lb./450 g), cut into 3/4-inch cubes; 1/3 cup Kraft Calorie-Wise Zesty Italian Dressing, divided; 2 fully cooked chicken Italian sausage links (170 g), thinly sliced; 3 cloves garlic, minced; 3 cups lower-sodium pasta sauce (look for a brand with <400 mg sodium per serving); 1/4 tsp. crushed red pepper; 3 cups whole wheat penne pasta, uncooked; 1/4 cup loosely packed fresh basil, coarsely chopped; 1/4 cup Kraft 100% Parmesan Light Grated Cheese

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35 Min

Prep : 35 Min

This deceptively simple pasta recipe doesn't skimp on flavour - eggplant and sausage come together with tomato sauce and penne pasta for a quick skillet supper that's sure to please.

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 eggplant (1 lb./450 g), cut into 3/4-inch cubes

1/3 cup Kraft Calorie-Wise Zesty Italian Dressing, divided

2 fully cooked chicken Italian sausage links (170 g), thinly sliced

3 cloves garlic, minced

3 cups lower-sodium pasta sauce (look for a brand with <400 mg sodium per serving)

1/4 tsp. crushed red pepper

3 cups whole wheat penne pasta, uncooked

1/4 cup loosely packed fresh basil, coarsely chopped

1/4 cup Kraft 100% Parmesan Light Grated Cheese

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How do I make it ?

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Step 1

Cook and stir eggplant in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 5 min. Add sausage; cook 4 min. or until evenly browned, stirring frequently and adding garlic for the last minute. Stir in pasta sauce and crushed pepper. Bring to boil; cover. Simmer on medium-low heat 10 min. or until eggplant is tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.

Step 2

Drain pasta; place in large bowl. Add sauce, basil and remaining dressing; mix lightly.

Step 3

Sprinkle with cheese.

Kraft Kitchen Tips!

Special Extra

Cut 1 green pepper into strips; cook in dressing along with the eggplant. Continue as directed.

Nutrition

Calories

490

Calories From Fat

% Daily Value

Fat 13 g

Saturated fat 4 g

20 %

Cholesterol 70 mg

Sodium 1460 mg

61 %

Carbohydrate 66 g

Fibre 11 g

Sugars 15 g

Protein 28 g

Vitamin A

20 %

Vitamin C

40 %

Calcium

20 %

Iron

35 %

Servings

4 servings, 2 cups (500 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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