Pasta with aubergine, courgettes, ricotta and pine nuts
prep: 15 minutes
cook: 40 minutes
serving: 2
Nutrition Facts
each serving
KCal
432
Carbs
62.4g
fiber
9.6g
Protein
16.6g
Fat
10.8g
Saturates
2.1g
Sugars
9.4g
Salt
0.05g
Fruit/Veg Portion
4
Ingredients
all 10 types- 1 small aubergine (approx. 250g) chopped
- 6 baby courgettes (approx. 400g), halved lengthways
- 1 clove garlic, sliced
- 1 chilli, finely chopped (optional)
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 150g dried pasta shapes
- 1 tbsp pine nuts, toasted
- 2 tbsp ricotta cheese
- handful fresh basil, torn
Directions
4 steps in totalStep 1
Preheat the oven to 200°C/gas 6.
Step 2
Place the aubergine, courgettes, garlic and chilli (if using) into an ovenproof dish, drizzle over the oil and vinegar and cook for 30–40 minutes until the vegetables are tender and beginning to char.
Step 3
Meanwhile, cook the pasta according to the pack instructions. Drain.
Step 4
Toss through the pasta with the pine nuts and ricotta cheese, then sprinkle over the basil and serve.
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