Rigatoni with Beef & Eggplant Ragu
Eggplant gives this pasta sauce a rich meatiness that complements the ground beef. Plus the eggplant allows us to use a little less beef but still have a generous and hearty serving.
Source: EatingWell Magazine, April/May 2006
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.
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.
Nutrition Facts
Per Serving:
399 calories; protein 21.9g; carbohydrates 57.5g; dietary fiber 10.4g; sugars 4.5g; fat 6.8g; saturated fat 1.4g; cholesterol 30mg; vitamin a iu 1148.3IU; vitamin c 17.9mg; folate 57.3mcg; calcium 63.5mg; iron 4.4mg; magnesium 124.8mg; potassium 791.6mg; sodium 344.6mg; thiamin 0.4mg.
Exchanges:
3 starch, 2 vegetable, 2 lean meat, 1 fat