Sichuan Eggplant Linguine
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Updated Dec 14, 2010
Enjoy this spicy pasta with Sichuan sauce – a tasty dinner ready in 25 minutes.
Sichuan Eggplant Linguine
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- Prep Time 10 min
- Total 25 min
- Servings 2
- Ingredients 6
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
Instructions
-
Step1Cook linguine as directed on package.
-
Step2While 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.
-
Step3Drain linguine and toss with eggplant sauce. Sprinkle with gingerroot.
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;Tips from the Betty Crocker Kitchens
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