Roasted Veggie and Ricotta Rotini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb fresh eggplant, unpeeled, cubed7 oz (about 1 medium) zucchini, cut into half-moon chunks1 small sweet onion, choppedSalt and coarse-ground pepper 6 cloves garlic, whole1 3/4 cups canned diced tomatoes, divided 1 cup low-fat (1%) cottage cheese, drained well 1 tsp basil1 tsp oregano8 oz whole-wheat rotini, cooked and drained
Heat oven to 450F, line baking sheets with foil or parchment.
Spread eggplant, zucchini and onion on the sheets in one layer and sprinkle with salt and pepper.
Wrap the garlic cloves in foil and place on the baking sheet.
Roast, stirring once, for about 25 minutes. Set aside.
Puree 3/4 cup of the diced tomatoes with the roasted garlic cloves, cheese, basil and oregano.
In a large saucepot, combine remaining diced tomatoes and the roasted vegetables.
Bring to a simmer, then add the cheese mixture and stir in until well blended.
Add the pasta and toss well.
Serve hot!
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Spread eggplant, zucchini and onion on the sheets in one layer and sprinkle with salt and pepper.
Wrap the garlic cloves in foil and place on the baking sheet.
Roast, stirring once, for about 25 minutes. Set aside.
Puree 3/4 cup of the diced tomatoes with the roasted garlic cloves, cheese, basil and oregano.
In a large saucepot, combine remaining diced tomatoes and the roasted vegetables.
Bring to a simmer, then add the cheese mixture and stir in until well blended.
Add the pasta and toss well.
Serve hot!
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 303.3
- Total Fat: 0.9 g
- Cholesterol: 2.3 mg
- Sodium: 443.1 mg
- Total Carbs: 58.9 g
- Dietary Fiber: 9.8 g
- Protein: 15.8 g
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