Eggplant & Sausage Linguine
- Olive oil cooking spray
- 1 1/4 lb eggplant, cut into 3/4-inch cubes
- Fresh ground black pepper, to taste
- 8 oz whole-wheat linguine
- 1/2 onion, chopped
- 8 oz deli-fresh, all-natural turkey sausage, casing cut open and meat crumbled
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 cloves garlic, chopped
- 1 1/2 cups chopped tomatoes
- 1/4 cup unsweetened golden raisins
- 1 tbsp capers, rinsed and drained
- 2 tbsp red wine vinegar
- 1/3 packed cup parsley, chopped
- Sea salt, to taste, optional
- 1/2 cup low-fat ricotta cheese
- Produce
- 1 1/4 lb eggplant (3 cut into 4-inch cubes)
- Garlic (2 cloves)
- Golden raisins, unsweetened (1/4 cup)
- Onion (1/2)
- Oregano, dried (1/2 tsp)
- Parsley (1/3 packed cup)
- Tomatoes (1 1/2 cups)
- Condiments
- Capers (1 tbsp)
- Red wine vinegar (2 tbsp)
- Cooking & Baking
- Black pepper, Fresh ground (1)
- Olive oil cooking spray (1)
- Red pepper flakes (1/4 tsp)
- Sea salt (1)
- Pasta & Grains
- Linguine, whole-wheat (8 oz)
- Dairy
- Ricotta cheese, low-fat (1/2 cup)
- Other
- 8 oz deli-fresh, all-natural turkey sausage, casing cut open and meat crumbled
Preparation
Read recipe preparation on cleaneatingmag.com
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Published February 6, 2012 (1 year ago).
4 people saved this recipe.
