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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 594.4
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 327.6 mg
  • Total Carbs: 93.2 g
  • Dietary Fiber: 8.1 g
  • Protein: 20.3 g

View full nutritional breakdown of Roasted Eggplant, Basil & Ricotta Pasta calories by ingredient
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Roasted Eggplant, Basil & Ricotta Pasta

Submitted by: IMELDASHOEQUEEN
Roasted Eggplant, Basil & Ricotta Pasta

Introduction

From donna hay magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From donna hay magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 2

Ingredients

    2 x 400g eggplants, chopped
    4 cloves garlic, unpeeled
    2 long red chillies
    1 Tbsp olive oil
    Sea salt and freshly ground black pepper to taste
    200g rigatoni
    2 Tbsp sherry vinegar
    1 cup basil leaves
    200g reduced fat ricotta

Directions

Preheat oven to 200C. Place the eggplant, garlic, chillies, oil, salt and pepper in a baking dish and toss to combline. Roast for 23-30 minutes or until golden and tender. Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and return to the pan. Squeeze the garlic from its skin, slice the chillies and add to the pasta with the eggplanty, vinebgar, basil and ricotta and toss to combine.

Number of Servings: 2

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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