Eggplant and Sun-Dried Tomato Ricotta Pasta
Savor the deliciousness of Eggplant and Sun-Dried Tomato Ricotta Pasta, a delightful vegetarian dish that can be prepared in just 20 minutes. This creamy pasta recipe combines tender sautéed eggplant, tangy sun-dried tomatoes, and rich ricotta cheese to create a comforting meal that’s perfect for busy weeknights or when you want to impress your guests. With its robust flavors and velvety texture, this dish is sure to become a household favorite. Pair it with fresh herbs or a sprinkle of cheese for an extra touch of flavor!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 9 ounces rigatoni
- 1 eggplant (finely diced)
- 1 cup sun-dried tomatoes (drained)
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1 cup puréed tomatoes
- 5 ounces ricotta cheese
- Crushed red pepper flakes
- Smoked paprika
- Salt and black pepper
Instructions
- Boil rigatoni in salted water until al dente; drain and reserve some cooking water.
- Sauté garlic and shallot in sun-dried tomato oil until fragrant; add diced eggplant and sun-dried tomatoes, cooking until softened.
- Stir in puréed tomatoes, seasonings, and simmer for about 5 minutes.
- Mix in ricotta until creamy, then toss with pasta, adding reserved water as needed.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg