Linguine adds crunch of pistachio nuts
Fresh linguine is tossed in a sauce made with eggplant, chopped canned tomatoes and pistachios for this vegetarian quick dinner. Look for good quality canned tomatoes for the best results. Many Italian canned tomatoes are a good choice.
Dried linguine can be used instead of fresh. But be sure follow package instructions for timing as it will take longer to cook. If you don’t like pistachios, walnuts or almonds are good substitutes.
Linguine With Eggplant, Tomato and Pistachios
1 eggplant
1 tablespoon olive oil
½ cup sliced onion
2 garlic cloves, crushed
2 cups chopped canned tomatoes, with juice
2 teaspoons dried oregano
¼ pound fresh linguine
Salt and freshly ground black pepper
½ cup crumbled reduced-fat feta cheese
¼ cup shelled, dry roasted without salt pistachios, coarsely chopped
2 tablespoons parsley leaves
Bring a large pot of water on to boil. Wash eggplant, do not peel, cut into ½-inch cubes.
Heat oil in a large nonstick skillet over medium-high heat. When oil is hot, add the eggplant. Saute 5 minutes. Add the onion and garlic and saute 3 minutes. Lower heat to medium and add the tomatoes and oregano. Continue to cook 10 minutes.
Meanwhile, cook the linguine 3 minutes or according to package instructions. Drain and add to the skillet after the tomatoes have cooked 10 minutes. Toss well. Add salt and pepper to taste. Divide between two dinner plates and sprinkle the feta cheese, pistachios and parsley on top.
Makes 2 servings.