Watch Victoria prepare yummy, creamy, zesty, filling, and flavor-packed dishes that happen to be low-cal. “Light” diet foods are often presented as boring and bland, but Victoria believes it doesn’t have to be that way.
Red Pepper Fettuccine
This dish is for those who need their hearty, creamy pasta dish without the calories. There’s half a serving of pasta in each portion; eggplant stands in for the rest. It’s become one of my family’s all-time favorite pasta dishes, high cal or low cal (who needs penne a la vodka anymore? I rather have this!) Flavor transcends the 200-300 (depending on portion size) calorie count.
2 ½ ounces fettuccine or any wide, flat pasta (such as pappardelle)
1 eggplant, peeled, sliced thinly lengthwise
Salt, for sprinkling
1-2 Tbsp Parmesan shavings, for serving
Red Pepper Sauce:
1 red pepper, halved, stem and seeds removed
1 red onion, diced
1 garlic clove, crushed
Salt, for sprinkling
1 Tbsp tomato paste
⅓ cup plain Greek yogurt
Preheat oven to 425ºF. Prepare pasta according to package instructions; set aside.
Cut eggplant slices into long, thin strips, a little wider than your pasta. Place in a colander and sprinkle with salt. Let sit for 20 minutes and rinse.
Place pepper cut side down on a greased baking sheet; bake until skin blisters, about 40 minutes. Let cool and peel.
Add eggplant slices to the same baking sheet (they can bake simultaneously) and bake for 25 minutes.
Meanwhile, grease a saute pan with nonstick cooking spray and heat over low heat. Add onion, garlic, and salt, and cook until onion is soft, 7 minutes. Stir in tomato paste.
In a blender, combine onion mixture, red pepper, and yogurt.
When ready to serve, grease the saute pan with nonstick cooking spray. Add pasta and eggplant strips to the pan. Add red pepper sauce and toss to coat. Season with salt to taste. Serve and top with a sprinkle of Parmesan shavings per serving.
Yield: 2 ½ servings (1 medium and 1 large portion)
See more at: Kosher.com
