McGivern family recipes

Eggplant and sun dried tomato pasta with ricotta

Name: Eggplant and sun dried tomato pasta with ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Vegetarian
Ingredients: 250g pasta; 1 eggplant (finely diced); 1 cup sun-dried tomatoes packed in oil (drained, oil reserved); 1 shallot (finely chopped); 3 garlic cloves (minced); 1 cup puréed tomatoes; 140g ricotta; ½ tsp crushed red pepper flakes; 1 tsp smoked paprika; salt (to taste); black pepper (to taste)

Pasta

Vegetarian

2 servings

porties

10 minutes

actieve tijd

25 minutes

totale tijd

Begin met koken

Ingrediënten

250g pasta

1 eggplant (finely diced)

1 cup sun-dried tomatoes packed in oil (drained, oil reserved)

1 shallot (finely chopped)

3 garlic cloves (minced)

1 cup puréed tomatoes

140g ricotta

½ tsp crushed red pepper flakes

1 tsp smoked paprika

salt (to taste)

black pepper (to taste)

Instructies

boiling

Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.

sautéing

Heat 5 tbsp oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Add eggplant, sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes.

simmering

Add the tomato puree and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.

simmering

Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated, and cook until heated through and the flavors melt, for about 1 minute. Taste and adjust salt.

serving

Serve immediately. Enjoy!

Voedingswaarde

Portiegrootte

Calorieën

672 kcal

Totale vet

12 g

Verzadigd vet

6 g

Onverzadigd vet

4 g

Transvet

Cholesterol

36 mg

Natrium

75 mg

Totale koolhydraten

115 g

Voedingsvezels

12 g

Totale suikers

13 g

Eiwit

28 g