Pasta alla Norma

Pasta alla Norma is a delightful Sicilian dish featuring creamy ricotta, tender roasted eggplant, and a rich tomato sauce, elevated with high-protein ingredients for a satisfying meal. This comforting pasta is not only flavorful but also offers a nutritious twist for health-conscious diners.

Ingredients

• Pasta (whole wheat or legume-based) - 150 grams
• Eggplant - 200 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Canned tomatoes - 400 grams, crushed
• Ricotta cheese - 100 grams
• Parmesan cheese - 30 grams, grated
• Fresh basil - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 20 minutes until golden and tender.
3. While the eggplant is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add the crushed tomatoes to the skillet, season with salt and pepper, and let simmer for 5-7 minutes.
6. Stir in the roasted eggplant and cooked pasta into the tomato sauce, mixing well to combine.
7. Remove from heat and fold in the ricotta cheese and half of the grated Parmesan, allowing it to melt slightly.
8. Serve hot, garnished with fresh basil and the remaining Parmesan cheese.

Nutrition

• Calories: 550
• Protein: 24 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 50 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein due to ricotta and whole wheat pasta.
• Rich in dietary fiber from eggplant and whole wheat, promoting digestive health.

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