Fresh Tomato and Eggplant Pasta

Składniki

8 ounces uncooked fusilli or penne pasta

1 tablespoon olive oil

2 cups chopped Japanese eggplant (from 1 eggplant 1 tablespoon minced garlic (about 8 cloves, minced)

2 pts. home-grown or heirloom cherry tomatoes (halved and divided)

1/4 cup dry white wine

1 ½ tablespoons tomato paste

2 teaspoons white wine vinegar

1 teaspoon kosher salt

6 ounces ricotta cheese

3 tablespoons fresh chopped fresh basil

½ teaspoon black pepper

Wskazówki

Cook pasta according to package directions in salted water.

Reserve 1 cup of the cooking liquid; drain pasta and green beans.

Meanwhile, heat oil in a large skillet over medium-high.

Add eggplant, and cook, stirring occasionally, until tender, 4 to 5 minutes.

Add garlic; cook until fragrant, 1 minute.

Add half of tomatoes; cook until juices start to release, about 2 to 3 minutes.

Add wine and tomato paste; cook, stirring often, until most of the wine evaporates.

Add pasta and beans; toss to combine.

Add reserved pasta cooking liquid, a couple of tablespoons at a time, if mixture is too dry.

Stir in remaining tomatoes, vinegar, and salt.

Divide pasta mixture among 4 bowls.

Dollop evenly with ricotta, basil, and pepper.

Wartości Odżywcze

• Kalorie: 1460 kcal
• Tłuszcz Całkowity: 41 g
• Tłuszcz Nasycony: 17 g
• Tłuszcz Nienasycony: 21 g
• Cholesterol: 87 mg
• Sód: 2689 mg
• Węglowodany Całkowite: 211 g
• Błonnik Pokarmowy: 23 g
• Cukry Całkowite: 28 g
• Białko: 55 g