PASTA WITH SHRIMP & EGGPLANT March 3

better with scallops

PASTA WITH SCALLOPS or SHRIMP & EGGPLANT March 3 4 servings 474 calories, tested March 7, and is SUPER

INGREDIENTS
2 tsp EVOO
1 1/2 lb eggplant, cut in 3/4 in cubes
8 oz law carb or WW spaghetti pasta
1 each red and yellow bell pepper, cut in thin strips
1 medium red onion, thinly sliced
1 tsp dried oregano, oops forgot it
1 lb raw large shrimp, peeled and devined, or scallops
10 pitted kalamata olives, halved
3/4 cup (3 oz) crumbled feta cheese
garnish; chopped parsley

DIRECTIONS
Bring a large pot of lightly salted water to a boil.

Heat oil in a large nonstick skillet over medium-high heat. Add Eggplant; saute 6 minutes or until almost soft.

Stir pasta into boiling water. Cook as package directs.  Ladle off  1/2 cup cooking water; reserve. Drain pasta, return to pot and add reserved water.

Meanwhile, add pepper strips, onion and oregano to eggplant. Saute 6 minutes until crisp-tender. Stir in shrimp, cover and steam, stirring once, 2 to 4 minutes, until shrimp are just done. Add to pasta in pot toss to mix and coat. Pour into a serving bowl. Add olives and cheese; sprinkle with parsley. Toss again just before serving.