Whole Wheat Spaghetti with Spicy Eggplant Sauce

Well the snow has started. It started at about 10am. One full hour earlier than it was supposed to start. Fortunately the MRI people called me when there was a cancellation so I was able to go in 2 hours earlier. That was a relief. The open MRI was also a relief. It was still noisy like a regular MRI, but there wasn't that hideous feeling that rises up in my throat that I am going to get stuck and trapped for the rest of my life. There was no hyperventilating. I didn't need to be drugged. Although, while driving through the snow I couldn't help but think how much I like that quick little bit of Valium. Its just so calming and lovely.

So yeah, the snow has started. We're scheduled to get between 10 and 15 inches and we've got a blizzard warning that starts at 4am and runs until Sunday. I will be shut inside the house just a chilling, maybe making some of that unbelievable Julia Child French Bread. Somebody suggested, and I apologize for not remembering who, making a double batch at the same time to get more bread, same all day affair. Brilliant!

But I digress, while the Brain has been cleaning the house, not because he saw this article, but because he's worried we'll lose power if we have a blizzard, I made dinner. I made this delicious and oh so very easy dinner in way less than half an hour. It's quick. It's easy. AND it's super healthy. There's a mere 1g of fat and 9g of dietary fiber. The best part about it though is that it's really darn good. Even though I made the, oh so common for me mistake, of cooking the entire box of spaghetti instead of just the 8oz. Ooops.

Whole Wheat Spaghetti with Spicy Eggplant Sauce

from Betty Crocker's a Passion for Pasta

4 servings

8oz. uncooked whole wheat spaghetti

1 small eggplant peeled and cubed (about 3 cups)

1 can (14.5oz.) diced tomatoes, undrained

1 can (8oz.) tomato sauce

1/2 tsp crushed red pepper

2 tsp parsley flakes

Cook and drain the pasta, reserving some of the cooking water.

Heat the eggplant, tomatoes, tomato sauce, and red pepper in a skillet. Simmer, stirring occasionally until the eggplant is tender, about 12 minutes. Add some of the pasta water if the sauce gets too dry. Stir in parsley flakes. Combine pasta and sauce and garnish with more parsley and some Parmesan cheese.

Per Serving: 265 calories (10 calories from fat); 1g fat (0g saturated); 0mg cholesterol; 630mg sodium; 62g carbohydrate (9g dietary fiber); 11g protein.