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Fusilli With Eggplant & Sausage Chunks - Mediterranean Style Pasta

 
One serving costs about $2.41

$2.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

Fusilli With Eggplant & Sausage Chunks - Mediterranean Style Pasta might be just the side dish you are searching for. One serving contains 330 calories, 8g of protein, and 18g of fat. For $1.11 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Head to the store and pick up bell pepper/ capsicum- without seeds, pomegranate - seeds from, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Try Mediterranean Fusilli Pasta Salad, Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pastan Alla Norma), and Mediterranean-Style Pasta Salad for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
0.5
0.5  bell pepper
bell pepper
1 large
1 large diced egg plants
diced egg plants
0.89 cloves
0.89 cloves garlic
garlic
2 Tbsps
2 Tbsps lime juice
lime juice
3 Tbsps
3 Tbsps olive oil
olive oil
0.02 sprigs
0.02 sprigs parsley leaves
parsley leaves
2 cups
2 cups pasta
pasta
1
1  whole fresh pomegranate seeds
whole fresh pomegranate seeds
some
some salt
salt
8
8  sausage
sausage
3 Tbsps
3 Tbsps white tahini
white tahini
3 Tbsps
3 Tbsps yogurt
yogurt
0.5  bell pepper
0.5
bell pepper
1 large diced egg plants
1 large
diced egg plants
0.89 cloves garlic
0.89 cloves
garlic
2 Tbsps lime juice
2 Tbsps
lime juice
3 Tbsps olive oil
3 Tbsps
olive oil
0.02 sprigs parsley leaves
0.02 sprigs
parsley leaves
2 cups pasta
2 cups
pasta
1  whole fresh pomegranate seeds
1
whole fresh pomegranate seeds
some salt
some
salt
8  sausage
8
sausage
3 Tbsps white tahini
3 Tbsps
white tahini
3 Tbsps yogurt
3 Tbsps
yogurt

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Boil sausages till fully cooked. Cut into chunks and keep aside.
  2. Boil pasta till almost done, drain and keep aside. Dont over cook them.
  3. Heat 2 tablespoon olive oil in a pan (large enough to toss the pasta). Cook garlic only till raw smell is off.
  4. Add eggplant pieces and saut. Cook with lid on till eggplant is almost done.
  5. Now add sausage chunks and saut on high flame till it starts getting slightly charred. Add bell pepper.
  6. Reduce flame and add the pasta.
  7. Add tahini. Mix well.
  8. Next add yogurt. Again mix well.
  9. Last add lime juice and mix well.(I know so many mix well but those are most important steps)
  10. Remove from flame. Transfer to serving dish. Then add pomegranate seeds.
  11. Garnish with olive oil and chopped parsley. Serve. There is absolutely no need for accompaniments.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.41
Ingredient
½ bell pepper
1 large diced egg plants
8 cloves garlic
2 tablespoons lime juice
3 tablespoons olive oil
2 sprigs parsley leaves
2 cups pasta
1 whole fresh pomegranate seeds
8 sausage
3 tablespoons white tahini
3 tablespoons yogurt
Price
$0.30
$1.52
$0.53
$0.25
$0.50
$0.08
$0.26
$0.01
$5.27
$0.53
$0.40
$9.65

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • One popular method for deseeding a pomegranate is to do most of the work under water. Cut the crown off the pomegranate and make slices along the outside of the pomegranate, being careful not to cut too deep. Soak the pomegranate in a bowl of water until you can easily break the pomegranate apart where you made the slices. With the pomegranate still in the bowl of water, carefully release the seeds from the pomegranate membranes. The seeds will sink so you can easily remove the floating pieces. Then drain the seeds with a fine-meshed collander and enjoy!

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
841 Calories
33g Protein
62g Total Fat
35g Carbs
17% Health Score
Limit These
Calories
841
42%

Fat
62g
97%

  Saturated Fat
17g
111%

Carbohydrates
35g
12%

  Sugar
6g
7%

Cholesterol
124mg
41%

Sodium
1292mg
56%

Get Enough Of These
Protein
33g
67%

Vitamin B3
10mg
51%

Vitamin B1
0.74mg
50%

Phosphorus
431mg
43%

Vitamin B6
0.8mg
40%

Selenium
24µg
35%

Vitamin C
28mg
34%

Zinc
5mg
33%

Manganese
0.67mg
33%

Potassium
893mg
26%

Vitamin B12
1µg
25%

Copper
0.5mg
25%

Fiber
5g
22%

Vitamin K
20µg
19%

Vitamin B2
0.32mg
19%

Iron
3mg
18%

Magnesium
72mg
18%

Vitamin B5
1mg
17%

Vitamin E
2mg
17%

Vitamin D
2µg
15%

Vitamin A
688IU
14%

Folate
52µg
13%

Calcium
79mg
8%

covered percent of daily need

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