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.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
This sounds like a good recipe. I love to bake vegetables. it brings out the taste and makes them sweeter.
This looks very good with the greek yogurt and the eggplant. I have several folks in my family who are vegetarian so this is a must try for me.
I love red pepper anything!! This sounds like a great way to get lots of veggies in your diet as well! Yummy!!
Two f my most favorite flavors – red pepper and eggplant. Maybe I’ll make this one this weekend.
This recipe is Delicious sounding. I love Peppers and Egg Plant. Sounds so good. My Husband would probably won’t like it but I am sure I will. I will give it a try.. Thank You for sharing.
This sounds so good. I want to make it for the family. My husband is not a fan of eggplant but I think I can get him to try this. Thank you for the recipe.
Yum, now for me this looks and sounds good. I think I would be super tempted to tweak it with a roasted pepper but this way is fine too. I love cooked peppers if they are really soft with no crunch. This would just mel into the pasta. Sounds great!