Pasta con le Melanzane e Salsa di Ricotta

Pasta con le Melanzane e Salsa di Ricotta is a delightful Italian dish featuring tender pasta tossed with sautéed eggplant and a creamy ricotta sauce. This vegetarian supper is not only satisfying but also bursting with flavors that celebrate the essence of Italian cuisine.

Ingredients

• Pasta (such as penne or rigatoni) - 160 grams
• Eggplant - 1 medium (approximately 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Ricotta cheese - 200 grams
• Parmesan cheese - 50 grams, grated
• Fresh basil - a handful, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. 1. Begin by cooking the pasta: In a large pot, bring salted water to a boil, then add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. 2. While the pasta cooks, prepare the eggplant: Cut the eggplant into small cubes and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture, then rinse and pat dry.
3. 3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. 4. Add the cubed eggplant to the skillet and cook for about 8-10 minutes, stirring occasionally, until softened and golden brown.
5. 5. Stir in the cherry tomatoes and cook for an additional 5 minutes until the tomatoes are soft and bursting.
6. 6. In a mixing bowl, combine the ricotta cheese, grated Parmesan, and a few tablespoons of reserved pasta water to create a creamy sauce. Season with salt, black pepper, and red pepper flakes if using.
7. 7. Add the cooked pasta to the skillet with the eggplant and tomatoes. Pour the ricotta mixture over the pasta, tossing everything together until well combined. Add more pasta water if needed to loosen the sauce.
8. 8. Remove from heat and stir in the chopped fresh basil. Adjust seasoning as necessary.
9. 9. Serve hot, garnished with additional Parmesan cheese and basil if desired.

Nutrition

• Calories: 590
• Protein: 21 g
• Carbs: 76 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat oxidative stress in the body.
• Ricotta cheese provides a good source of protein and calcium, essential for bone health.

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