Eggplant and Sun Dried Tomato Pasta: Easy, Creamy Ricotta Delight
Delight in a creamy and flavorful pasta dish featuring eggplant and sun dried tomatoes, perfectly blended with ricotta for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium eggplant
- 1 cup sun dried tomatoes
- 8 ounces pasta of your choice
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Boil pasta according to package instructions.
- While the pasta cooks, dice the eggplant and sauté in olive oil until golden.
- Add garlic and sun dried tomatoes, cooking until fragrant.
- Combine cooked pasta with the eggplant mixture and ricotta.
- Season with basil, salt, and pepper before serving.
Notes
- For a vegan option, substitute ricotta with a plant-based alternative.
- Feel free to add your favorite vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg