Cuisine High Fiber, Low Sodium, Mediterranean, Quick Easy
Servings 4People
Ingredients
400gPasta
1pcMedium EggplantCut into thin strips
1pcLarge Red CapsicumCut into thin strips
2pcsCloves GarlicCrushed
3TbspFreshly Chopped Parsley
2/3cupThickened CreamExtra light
1/3cupDry White Wine
1Pinch of Freshly Ground Black Pepper(or to taste)
Instructions
Cook pasta according to directions on the packet.
Meanwhile, heat a non-stick frying pan over moderate heat. Spray lightly with cooking spray. Cook the eggplant and capsicum until soft. Stir occasionally. Add garlic, parsley, cream, wine and pepper.
Simmer for 6 - 7 minutes. Drain pasta. Divide into pasta bowls. Top each with sauce.