Red Pepper Fettuccine Recipe

Eating healthy can be hard and many think, dull. So many tasty dishes we love are usually high in calories. But, did you know that low-calorie recipes can be just as enjoyable as those with lots of calories?

Check out today’s guest-post recipe. The recipe is from SECRETS OF SKINNY COOKING: Mouthwatering Recipes You Won’t Believe are Low Calorie By Victoria Dwek and Shani Taub C.D.C. Artscroll/Shaar Press; May 2017. This recipe will yield 2 servings.

Red Pepper Fettuccine Recipe

2 oz fettuccine or any wide, flat pasta (such as pappardelle)
1 eggplant, peeled, sliced thinly lengthwise
salt, for sprinkling
1-2 Tbsp Parmesan shavings, for serving

RED PEPPER SAUCE

1 red onion, diced
1 garlic clove, crushed
salt, for sprinkling
1 Tbsp tomato paste
1 red pepper, halved, stem and seeds removed
1/2 cup plain Greek yogurt

Preheat oven to 425ºF. Prepare pasta according to package instructions; set aside.

Cut eggplant slices into long, thin strips a little wider than your pasta. Place into a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink; rinse and dry.

Place pepper cut side down on a baking sheet coated with nonstick cooking spray; bake until skin blisters, about 40 minutes. Let cool; peel pepper and discard peel.

Meanwhile, add eggplant slices to a baking sheet; bake for 20 minutes.

Prepare the sauce: Coat a sauté pan with nonstick cooking spray; heat over low heat. Add onion and garlic; sprinkle with salt. Cover pan; cook until onion is soft, 7 minutes. Stir in tomato paste.

In a blender, combine onion mixture, red pepper, and yogurt.

When ready to serve, coat the sauté pan with nonstick cooking spray; heat over low heat. Add pasta and eggplant strips to the pan. Add red pepper sauce; toss to coat. Season with salt to taste. Serve topped with a sprinkle of Parmesan shavings per serving.

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