8 oz Spaghetti or Linguine; OR..
-Thin Spaghetti, uncooked
1/2 c Skim milk
1/4 c Egg substitute; OR…
1 lg Egg white
2 ts Olive or vegetable oil
1 lg Onion; coarsely chopped
2 c Peeled, diced eggplant
2 sm Zucchini or yellow squash
1 Red or green bell pepper
3 Garlic cloves; minced
14 1/2 oz Canned tomatoes
-(crushed or stewed)
3 tb Tomato paste
1/4 ts Hot red pepper flakes
1/4 c Chopped fresh basil; OR…
1 ts -Dried basil
4 oz Pepperoni slices
— cut into quarters
1/4 c Grated Parmesan cheese
1/4 c Seasoned bread crumbs
Prepare pasta according to package directions; drain. Toss hot pasta
with milk and egg substitute. Coat a 13 x 9-inch baking dish with
cooking spray. Add pasta, pressing into an even layer.
In a large skillet, heat oil over medium-high heat. Add onion,
eggplant, squash, bell pepper and garlic; mix well. Cover; simmer
over medium heat 10 minutes or until vegetables are tender-crisp,
stirring once. Add tomatoes, tomato paste and hot red pepper flakes;
mix well. Simmer uncovered 8 minutes, stirring occasionally. Remove
from heat; stir in basil.
Heat oven to 425 degrees F. Spoon vegetable mixture evenly over pasta.
Layer pepperoni on top. Combine cheese and bread crumbs; sprinkle over
vegetables. Bake 15 minutes or until heated through. Let stand 5
minutes before serving.
Each serving provides: 490 Calories; 19.6 g Protein; 74.3 g
Carbohydrates; 13 g Fat; 18.8 mg Cholesterol; 814 mg Sodium. Calories
from Fat: 24%