Pasta with eggplant and ricotta

3

• Time for preparing

  Contents

  • • 0.0.1 25 min
    • 0.0.2 226, 9kcal
    • 0.0.3 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  25 min

• Energy value
  

  226, 9kcal

• Rating

• Recipe

A simple and delicious recipe for Italian pasta with eggplant and tender ricotta cream sauce. Ideal to cook at home for anyone likes pasta and vegetables.

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Ingredients

0/9 ingredients

• 1 eggplant
• 2 cloves of garlic
• 1 \ 2 tsp oregano
• bunch of parsley
• 2 tbsp pine nuts
• 5 tbsp olive oil
• 250 g fusilli pasta
• 125 g ricotta
• 200 ml cream

25 мин25 мин 226, 9

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Steps

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1. Put the paste according to the instructions to the state al dente.
2. Wash the eggplant and cut into small cubes.
3. Heat olive oil in a pan and fry the garlic entirely until odor. Remove the garlic.
4. Put eggplant and oregano in a pan, fry for 3-4 minutes until gold color.
5. In a bowl, whip the cheese and cream with a mixer, add the mixture to eggplant, mix with pasta, add a little water.
6. Mix well and cook another 2 minutes. Add salt to taste and pepper.
7. Grind the greens. Slightly brown the pine nuts.
8. Sprinkle the finished dish with parsley and nuts.