Enjoy this spicy pasta with Sichuan sauce – a tasty dinner ready in 25 minutes.
ounces uncooked linguine
teaspoon vegetable oil
medium Japanese eggplant, chopped (about 1 1/2 cups)
cup chunky garlic and onion spaghetti sauce
to 2 teaspoons Sichuan (Szechuan) hot and spicy sauce or Chinese chili sauce
teaspoon freshly grated gingerroot, if desired
Cook linguine as directed on package.
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.
Drain linguine and toss with eggplant sauce. Sprinkle with gingerroot.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:4 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.