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Ingredients
2 teaspoons pink peppercorns
2 teaspoons green peppercorns
1 teaspoon white peppercorns
1 ½ teaspoons dry mustard
1 ¼ teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil leaves
½ teaspoon ground white pepper
1 cup nonfat cottage cheese
5 ounces evaporated skim milk
¼ cup nonfat cream cheese
2 cups peeled diced eggplant
2 cups diced onions
2 cups quartered fresh mushrooms
2 cups apple juice
1 cup chicken stock
3 cups cooked penne or other tubular pasta
Nutritional analysis per serving (4 servings)
94 grams carbs; 20 milligrams cholesterol; 526 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 7 grams fiber; 884 milligrams sodium; 21 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the seasoning mix, combine the peppercorns, dry mustard, onion powder, salt, garlic powder, basil leaves and white pepper in a small bowl and set aside. Combine the cottage cheese, skim milk and cream cheese in a blender and process until smooth. Set aside. Heat a heavy 10-inch skillet, preferably nonstick, over high heat for about four minutes.
- Step 2
Combine 1 cup of the eggplant, 1 cup of the onions, 1 cup of the mushrooms, and 2 tablespoons of the seasoning mix in the skillet. Stir and cook for two to three minutes.
- Step 3
Add 1 cup of the apple juice and cook, scraping the bottom occasionally, until all the liquid evaporates and a glaze forms, about 15 minutes. Add the remaining apple juice, scrape the bottom of the skillet, and add the chicken stock, and the remaining eggplant, onions, mushrooms and seasoning mix. Stir, bring to a boil, and cook over medium heat for 10 minutes.
- Step 4
Remove from heat and whisk the cottage cheese mixture into the sauce until blended. Add drained pasta, toss, and serve.
Private Notes