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Sichuan Eggplant Linguine |
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Serves: 2 Print this RecipePrep: 8 min Cook: 12 min Use any thin-strand pasta, such as angel hair, Chinese noodles or even soba (buckwheat) noodles for this truly international dish. Sichuan (Szechuan) usually means fiery hot, so taste the sauce and adjust the heat level until it's right for you. 4 ounces uncooked linquini noodles 1 teaspoon vegetable oil 1 medium japanese eggplant, chopped (about 1 1/2 cups) 3/4 cup chunky garlic and onion spaghetti sauce 1 to 2 teaspoons Sichuan hot and spicy sauce or Chinese chili sauce 1/2 teaspoon freshly grated ginger root, if desired 1. Cook linguine as directed on package. 2. While linguine is cooking, heat oil in 1-quart saucepan over medium-high heat. Sauté eggplant in oil. Stir in spaghetti and Sichuan (Szechuan) sauces; reduce heat to medium. Cook 2 minutes, stirring occasionally, until hot. 3. Drain linguine and toss with eggplant sauce. Sprinkle with gingerroot. 1 Serving: Calories 385 (Calories from Fat 65); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 510mg; Carbohydrate 80g (Dietary Fiber 10g); Protein 11g % Daily Value: Vitamin A 18%; Vitamin C 14%; Calcium 4%; Iron 20% Diet Exchanges: 4 Starch, 1 Fruit From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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