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Rigatoni with Vegetable and Mushrooms
Source: dLife

Rigatoni sauted with eggplant, tomatoes, and mushrooms.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 292.6
Total Carbs 48.4 g
Dietary Fiber 4.0 g
Sugars 5.4 g
Total Fat 5.9 g
Saturated Fat 1.0 g
Unsaturated Fat 1.2 g
Potassium 288.6 mg
Protein 10.3 g
Sodium 110.3 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 3 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Heat oil and wine over medium heat in a heavy skillet.
  2. Add onion and garlic to the oil and wine and sauté for 5 minutes.
  3. Add eggplant and sauté for another 5 minutes.
  4. Add mushroom, sauté until they being to turn brown (about 5 minutes).
  5. Add plum tomatoes and then bring to a boil.
  6. Once boiling, lower the hear and let everything sit together for 10 minutes.
  7. Add the thyme and fresh ground pepper.
  8. Toss together the rigatoni and the sauce and top with Parmesan cheese.

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