Roasted Eggplant, Basil & Ricotta Pasta

Name: Roasted Eggplant, Basil & Ricotta Pasta Recipe
Yield: 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

Number of Servings: 2

Ingredients

2 x 400g eggplants, chopped4 cloves garlic, unpeeled2 long red chillies1 Tbsp olive oilSea salt and freshly ground black pepper to taste200g rigatoni2 Tbsp sherry vinegar1 cup basil leaves200g 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.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving