Pasta con le Melanzane e Ricotta

Pasta con le Melanzane e Ricotta is a delightful Italian dish that combines the rich flavors of roasted eggplant with creamy ricotta cheese. This comforting vegetarian supper is both satisfying and elegant, perfect for any occasion.

Pasta con le Melanzane e Ricotta
30 minutes
Difficulty: Medium
Italian
550 kcal

Ingredients

  • Pasta (spaghetti or penne) - 160 grams
  • Eggplant - 1 medium (about 250 grams)
  • Ricotta cheese - 150 grams
  • Olive oil - 3 tablespoons
  • Garlic - 2 cloves, minced
  • Cherry tomatoes - 200 grams, halved
  • Fresh basil - 10 leaves, chopped
  • Parmesan cheese - 30 grams, grated
  • Salt - to taste
  • Black pepper - to taste

Steps

  1. Preheat your oven to 200°C (400°F). Cut the eggplant into 1 cm cubes, sprinkle with salt, and let it sit for 10 minutes to draw out moisture.
  2. Rinse the eggplant cubes under cold water, then pat them dry with a paper towel. Toss the eggplant with 2 tablespoons of olive oil and spread them on a baking sheet.
  3. Roast the eggplant in the preheated oven for about 20 minutes, or until golden and tender, stirring halfway through.
  4. While the eggplant is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  6. Add the cherry tomatoes to the skillet and cook for about 5 minutes, or until they start to soften. Stir in the roasted eggplant and cooked pasta.
  7. Add a splash of the reserved pasta water to the skillet and mix well. Stir in the ricotta cheese, and season with salt and black pepper to taste.
  8. Remove from heat and fold in the chopped basil. Serve hot, topped with grated Parmesan cheese.

Nutrition

  • Calories: 550
  • Protein: 18 g
  • Carbs: 75 g
  • Fiber: 5 g
  • Sugar: 5 g
  • Sodium: 350 mg
  • Cholesterol: 40 mg
  • Total Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Water: 0.5 L

Health Benefits

  • Rich in antioxidants from eggplant and tomatoes, promoting heart health.
  • High in fiber, which aids in digestion and helps maintain a healthy weight.

Tags

ItalianVegetarianSupper