Rigatoni With Beef and Eggplant Ragu

Total prep/cook time: ~35 mins. Serves 4.

Ingredients:

• 8 oz whole-wheat rigatoni or penne (about 1/2 a package)
• 1 lb lean ground beef (90%-lean)
• 4 cloves garlic, minced
• 3 cups eggplant, diced, (about 1/2 a medium eggplant)
• 1 tbsp extra-virgin olive oil
• 1 cup pasta sauce
• 1/2 cup crumbled feta (optional)               

Directions:

1. Bring a large pot of water to a boil. Cook pasta according to package directions.
2. Meanwhile, cook beef and garlic in a large nonstick skillet over medium heat, until the beef is browned, about 3 min. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 min. Add pasta sauce; cook, stirring occasionally, until sauce warms, about 2 min.
3. Drain pasta; serve topped with the sauce and sprinkled with feta.

Did you know?

One cup of eggplant has only about 20 calories, and at almost 10% of your daily fiber, this spongy vegetable makes a great filling addition to your meal.

Nutrition Information (per 1 serving):

Total calories: 511 cal
Total fat: 19 g

Saturated fat: 7 g

Sodium: 518 mg

Total carbs: 50 g

Dietary fiber: 8 g

Protein: 34 g