Wednesday, June 12, 2013

My Favorite Pasta

I love this dish because it’s light enough to serve during summer
but also makes the perfect dinner on a winter night.

This is my Eggplant Ricotta Pasta and you need to try it!

You will need:

- 1 medium eggplant
- 1.5 cups of marinara sauce
- approximately 2 tbsp of olive oil (not shown)
- 3 cups of the pasta of your choosing
- 1/2 cup of ricotta
- salt and pepper
(serves 3-4 people)

The eggplant I used was a little less than 1 lb.

First thing's first: set a pot of salted water (for pasta) on the stove to boil.
Then chop your eggplant to approximate 1 inch cubes.

Sauté the eggplant on low heat for about 7-10 minutes with a little bit of olive oil.
Add a dash of salt and pepper.

Eggplant is extremely absorbent, so the more olive oil you use
the more the end result will taste like olive oil.  If you think the eggplant is too
dry in the pan, add a little bit of water.

Poor the hot eggplant into serving bowl
and add room temperature marinara sauce.

Pour the hot pasta into the bowl.

Finish by adding a large dollop of ricotta.
(Be as generous as you would like, because this is the best part!)

Combine everything into a beautiful, creamy, delectable heap.

How easy is that?!

Serving size:  1 of 4 servings
Calories:  343
Protein:  10.5 g
Fat:  13.5 g

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