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Eggplant and Sun Dried Tomato Pasta with Ricotta
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Who can refuse a hot, creamy bowl of pasta, loaded with veggies and cheese? This pasta with sautéed eggplant and sun dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and it can be thrown together in about 20 minutes. A deliciously simple veggie pasta for a perfect weeknight meal. Ricotta cheese perfectly melts into the tomato sauce and coats every single pasta bite. It’s a fantastic alternative to the tomato sauce classic. It’s minimal. It’s light, loaded with veggies and with just the right balance of flavors and textures…
It is simplicity at its finest: just pasta, a deeply flavored tomato sauce with eggplant and sun dried tomatoes, and a creaminess that cuts the tang of tomato sauce.
This dish can totally stand on its own as a meal. But if you’re looking for something to round this out into a more multi-dimensional meal or impress friends with a full blown dinner party, you could add a salad, grilled chicken, bread… Or sauté the eggplant together with some pork mince or pancetta.
Ingredients
- 1/2 lb. pasta (any shape)
- 1 eggplant (cut into 1 inch cubes)
- 1 cup sun dried tomatoes (with oil)
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1 cup tomato passata (or tomato puree)
- 1/3 cup ricotta
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. smoked paprika
- sea salt
- black pepper
Directions
NutritionView More
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Calories740Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol20mg7% |
Sodium1510mg63% |
Potassium2690mg77% |
Protein31g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate144g48% |
Dietary Fiber19g76% |
Sugars26g |
Vitamin A45% |
Vitamin C60% |
Calcium25% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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