Low Fat Spaghetti and Meatballs

By dyannucci

Rocco di spirito

349 calories

Ingredients

• 1/2 cup chicken stock
• 2 cloves garlic chopped
• 1 cup chopped onions
• 1 Japanese eggplant
• 1/4 cup parsley plus garnish
• 2 1/2 oz Parmigianino plus more
• 2 cups Kamut
• 1 lb spaghetti or kamut spaghetti
• 1 egg white
• Salt
• 1 1/2 cups redpack diced tomatoes
• 1 1/2 cup redpack puree tomatoes
• Olive oil spray

Details

Adapted from keyingredient.com

Preparation

Step 1

1.cut eggplant in half, deeply crass hatch and salt, place under broiler for 4 minutes then place in microwave for 2 minute to get a pulp like consistency

2.Spray non stick pan with olive oil spray, add ¼ cup chopped onion, 1 minced garlic clove and sauté, then add tomatoes and pinch of red pepper and simmer for an hour

3.place ½ cup chicken stock, ¼ cup chopped onion, 1 chopped garlic clove, 1 egg white, 1nd ¼ cup of chopped parsley in blender and mix

4.scrape out eggplant and chop ½ cup

5.In a bowl add meat , blender mix , ½ cup chopped eggplant and kamut. Slightly crush kamut in your hand before adding. Mix gently

6.bake or fry meatballs after spraying pan with olive oil

7.Cook spaghetti and add to sauce. Add meatballs and 1 ladle of pasta water

8.add parm a pinch of red pepper flakes and parsley and serve