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Version 2.02
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Weight Loss Recipes - Linguine with
Olives Eggplant & Artichokes
Linguine with
Olives, Eggplant and Artichokes
(makes
6 servings)
| Ingredients: |  |
| |  |
2
tablespoons olive oil, divided | |
| |
| |
1
tablespoon fresh squeezed lemon juice |
|
4 baby eggplants,
quartered | |
2
½ cups canned peeled tomatoes with juice |
|
|
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2
tablespoon tomato paste |
|
1
14 oz. can artichoke hearts, drained and halved |
|
1
cup pitted black olives |
|
| |
salt
and pepper to taste (optional -- Nutrition Fact calculated without added salt.) |
|
fresh basil
leaves (optional)
| | Directions: | |
| | | 1. | Heat
1 tablespoon olive oil in a large saucepan over medium heat. |
| 2. |
Add onion,
garlic, lemon juice and eggplant and cook for 5 minutes or until lightly browned,
stirring occassionally. | | 3. |
Stir in
tomatoes, sugar and tomato paste then raise heat and bring to a boil. Reduce heat
to low and simmer, covered, for 20 minutes. | | 4. |
Add artichoke
hearts and olives and continue to simmer for 5 minutes. |
| 5. |
Cook linguine
according to package instructions. Drain pasta and add to a large bowl. Toss with
remaining olive oil. Add tomato mixture and toss well to coat. Add salt and pepper
to taste. Serve immediately garnished with fresh basil. |
TEXT
VERSION OF NUTRITION FACTS:
Serving
Size: 1/6 of recipe (399 g)
Servings Per Recipe: 6 |
| Amount
per serving | | Calories | 380 |
| Calories
from fat | 78 |
| Total
Fat | 9
g | | Saturated
Fat | 1
g | | Cholesterol | 0
mg | | Sodium | 571
mg | | Total
Carbohydrates | 63
g | | Dietary
Fiber | 9
g | | Sugars | 1
g | | Protein | 17
g | | Vitamin
A | 20% |
| Vitamin
C | 35% |
| Calcium | 10% |
| Iron | 25% |
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