12 ounces dry tri-color rotini pasta, uncooked
PAM® Olive Oil No-Stick Cooking Spray
1 small eggplant, peeled, cut into 1-inch pieces
4 cloves garlic, minced (4 cloves = about 2 tsp)
1 small green bell pepper, cut into thin strips
1 small red onion, cut into thin slices
1 teaspoon dried oregano leaves
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
1 cup crumbled feta cheese
1/2 cup pine nuts, toasted
|% Daily Value|
|Total Fat||9 g||13%|
|Saturated Fat||4 g||18%|
|Dietary Fiber||11 g||42%|
|Vitamin C||11 mg||18%|
|Vitamin A||318 iu||6%|
Cook pasta according to package directions.
Meanwhile, spray large skillet with cooking spray. Add eggplant and garlic; cook over medium heat 5 minutes or until eggplant is browned lightly, stirring occasionally. Add bell pepper, onion and oregano; mix well. Cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in undrained tomatoes and beans; cook until hot, stirring occasionally.
Drain pasta; place in large bowl. Add tomato mixture, cheese and pine nuts; toss to coat. Serve warm or chilled.
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