Eggplant & Carrot Tagliatelle

Thursday, March 07, 2013

From our skinny table to yours...

Who doesn't crave a big bowl of pasta every once in awhile?  If you don't, please explain to us how you do it ;)  If you are like us, here is a wonderful pasta skinny substitute that is sure to settle all of your carb cravings at a fraction of the calories!  Tonight we are sitting down to a BIG bowl of 'pasta', so join us as we turn two veggies into a healthy and delicious Italian dish!  Isn't it more fun when you sit down in front of a big portion of food anyway?

We start by making our tagliatelle ribbons.  We used a potato peeler to turn both the eggplant and carrot into pasta strands.  It's really unbelievable how incredibly similar this tastes to pasta.  We are big fans of spaghetti squash, but we like to mix things up.  Who likes to eat the same thing all the time?  Not us :)

Once we had our ribbons formed we sauteed both veggies up in olive oil with garlic and onion.  We added in a pint of cherry tomatoes and a thinly sliced poblano pepper for a hint of spice.  Yes, we enjoy our spicy food if haven't noticed.  Poblano's this.. Jalapeno's that!  Just omit if you aren't fans like us!  

To finish off our sauce we took a little help from the store and added in a can of diced fire roasted tomatoes.  We seasoned this up with oregano, lots of fresh basil and just a couple of tablespoons of reduced fat mozzarella cheese.  We eat healthy, but that doesn't mean we don't enjoy our cheese ;)  We decided to top this dish with sliced grilled chicken breast for a little extra protein, but this would be great on it's own if you would rather go meatless!  (If the men in our lives weren't such meat-eaters, we would probably have skipped the chicken altogether)

This is a delicious and guilt free Italian dish you can feel good about eating!  Have fun with this one, get creative and the possibilites are endless.  MMM butternut squash and zucchini ribbons, that might be our next go around!  Hope you enjoy this one :)

Nutrition Facts Per Serving (This includes chicken)
Serves 4 
Calories: 362
Fat: 12.7 grams
Carbs: 24.3 grams
Dietary Fiber: 9 grams
Protien: 41.3 grams

Eggplant & Carrot Tagliatelle
Olive oil
1 pound lean chicken breast
1 large eggplant
6 large carrots
6 garlic cloves minced
1/2 yellow onion minced
1 poblano pepper
1 14.5oz can diced tomatoes (we used fire roasted tomatoes)
1 tsp oregano
2 tbsp reduced sodium mozzarella cheese
1 handful fresh basil

Let's get cooking!
1.  Using potato peeler, peel skin off of eggplant.  Once skin is removed begin to peel eggplant, starting at the top, into thin slices (as shown above).  Turn eggplant slightly and continue peeling until all eggplant is made into ribbons - stop once you reach the seeds in the center
2.  Repeat this process with carrots
3.  Add one tbsp olive oil to pan and add garlic and onion.  Saute for one minute then add both eggplant and carrot.  Thinly slice poblano pepper and add to pan
4.  Halve cherry tomatoes and add to pan
5.  Cook for approx ten minutes or until eggplant and carrot are nice and soft.  Add can of tomatoes, chopped basil, oregano and mozzarella cheese.  Allow to cook for an additional 5 minutes for flavors to combine
6.  While sauce is cooking, heat another saute pan with one tbsp olive oil over medium heat.  Trim all fat off of chicken.  Cook chicken in pan for approx ten minutes - flipping halfway through
7.  Plate up your eggplant and carrot tagliatelle and top with chicken

Serves 4 healthy portions!  Enjoy :)

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