With a rich, hearty sauce full of bold flavors, this sophisticated pasta is elegant enough for company, but easy enough to make after work. Make it a Meal: an arugula and black olive salad tossed with red-wine vinaigrette complements this dish well.
Make Ahead Tip: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.
- 8 ounces whole-wheat rigatoni or penne
- 1/2 pound 92%-lean ground beef
- 4 cloves garlic, chopped
- 1/2 teaspoon fennel seed
- 3 cups diced eggplant (about 1/2 medium)
- 2 teaspoons extra-virgin olive oil
- Two 8-ounce cans no-salt-added tomato sauce
- 1 cup red wine
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons pine nuts, toasted
- 1/2 cup crumbled feta (optional)
- Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Bring a large pot of water to a boil. Cook the pasta according to package directions.
Meanwhile, cook the beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes. Add the eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add the tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the oregano, salt and pepper.
Drain the pasta; serve topped with the sauce and sprinkled with the pine nuts and feta, if using.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
394 calories; 7g total fat; 1g total saturated fat; 30mg cholesterol; 345mg sodium; 56g carbohydrates; 11g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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