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Sichuan Eggplant Linguine

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  • Prep 10 min
  • Total 25 min
  • Servings 2
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Enjoy this spicy pasta with Sichuan sauce – a tasty dinner ready in 25 minutes.
Updated Dec 14, 2010
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Ingredients

  • 4 ounces uncooked linguine
  • 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 (Szechuan) hot and spicy sauce or Chinese chili sauce
  • 1/2 teaspoon freshly grated gingerroot, if desired

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

385 Calories, 7g Total Fat, 11g Protein, 80g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
510mg
Total Carbohydrate
80g
Dietary Fiber
10g
Protein
11g
% Daily Value*:
Iron
20%
20%
Exchanges:
4 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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