Description
Eggplant and Sun-Dried Tomato Ricotta Pasta is a quick and flavorful vegetarian dish that combines the savory richness of sautéed eggplant and sun-dried tomatoes enveloped in a creamy ricotta sauce.
Ingredients
Scale
- 9 ounces rigatoni
- 1 eggplant (finely diced)
- 1 cup sun-dried tomatoes packed in oil (drained)
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1 cup puréed tomatoes
- 5 ounces ricotta
- crushed red pepper flakes (to taste)
- smoked paprika (to taste)
- salt (to taste)
- black pepper (to taste)
Instructions
- Boil salted water in a pot and cook rigatoni until al dente. Reserve 1/4 cup of cooking water before draining.
- In a skillet, heat oil from sun-dried tomatoes over medium heat. Sauté garlic and shallot until fragrant.
- Add diced eggplant; cook until tender. Stir in sun-dried tomatoes; sauté further.
- Mix in puréed tomatoes, seasonings, and simmer briefly.
- Stir in ricotta followed by cooked rigatoni; adjust creaminess with reserved water if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg