Vegetarian

Roasted Eggplant, Basil and Ricotta Pasta is for Dinner.

Roasted Eggplant, Basil and Ricotta Pasta takes several minutes to prepare.

Roasted Eggplant, Basil and Ricotta Pasta takes several minutes to cook.

Roasted Eggplant, Basil and Ricotta Pasta makes 2 servings.

The ingredients for Roasted Eggplant, Basil and Ricotta Pasta are:

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

Here is how you make Roasted Eggplant, Basil and Ricotta Pasta:

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: 2Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Roasted Eggplant, Basil and Ricotta Pasta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 594.4

• Total Fat: 15.0 g
• Cholesterol: 0.0 mg
• Sodium: 327.6 mg
• Total Carbs: 93.2 g
• Dietary Fiber: 8.1 g
• Protein: 20.3 g

Roasted Eggplant, Basil and Ricotta Pasta is Italian cuisine.