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Casarecce with Swordfish and Eggplant

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Casarecce with Swordfish and Eggplant
Barilla

Casarecce with Swordfish and Eggplant

The combination of omega-3 fat in fish and complex grains in pasta helps protect your brain cells, upping your mood and overall brain function and reducing that sluggish feeling. Be sure to look for the MSC ecolabel when shopping for fish so you know your meal has been prepared with fish from a certified sustainable fishery!

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6
Servings
1789
Calories Per Serving

Ingredients

  • 1 box casarecce
  • 2 baby eggplants, cut in 1/2-inch dice
  • 1 quart frying oil
  • 4 Tablespoons extra virgin olive oil
  • 1/2 small yellow onion, diced
  • 1 clove garlic
  • 12 Ounces swordfish, diced
  • 1/3 white wine
  • 1 pint grape tomatoes, halved
  • Salt, to taste
  • 1/4 Teaspoon red pepper flakes
  • 1 Tablespoon mint, sliced thin

Directions

Bring a large pot of water to a boil.

Bring a small pot of frying oil to 375 degrees F and deep fry the eggplant; set aside.

In a separate skillet, gently cook the onion with the olive oil, red pepper, and garlic.

When the onion turns translucent and slightly yellow, add the swordfish and brown it over high heat. Stir in the wine, reduce well, and then add the tomatoes and eggplant. Season with salt and cook for about five minutes.

Cook the pasta according to the package directions and then drain and toss with the sauce. Garnish with mint.

Nutritional Facts
Servings6
Calories Per Serving1789
Total Fat159g100%
Sugar6gN/A
Saturated13g66%
Cholesterol37mg12%
Protein22g45%
Carbs64g21%
Vitamin A48µg5%
Vitamin B121µg16.1%
Vitamin B60.5mg27.5%
Vitamin C10mg17%
Vitamin D8µg2%
Vitamin E28mg100%
Vitamin K116µg100%
Calcium38mg4%
Fiber5g20%
Folate (food)39µgN/A
Folate equivalent (total)39µg10%
Iron2mg10%
Magnesium77mg19%
Monounsaturated100gN/A
Niacin (B3)6mg32%
Phosphorus326mg47%
Polyunsaturated43gN/A
Potassium727mg21%
Riboflavin (B2)0.1mg7%
Sodium1056mg44%
Thiamin (B1)0.2mg10.8%
Trans0.6gN/A
Zinc2mg11%