Eggplant, Ricotta and Chilli Rigatoni
Ingredients
- 300 g rigatoni
- 2 400g tinned tomatoes
- 1 eggplant – sliced into 1cm x 4cm lengths
- 120 g baby spinach
- 1 red onion – finely sliced
- 3 garlic cloves – crushed
- 1 red chilli – finely sliced (seeds removed if necessary)
- 2 tbsp olive oil
- 120g firm ricotta
- ΒΌ c basil – roughly chopped
- parmesan
- salt and pepper
Instructions
- Heat the olive oil in a large pan over medium heat. Add onion, garlic and chilli and cook for 2 minutes. Add eggplant, and a splash more oil if required. Stir to combine and cook until eggplant is browned all over.
- Add tomatoes to the pan. Rinse the tin out with a little water and add that too. Stir to combine. Pop lid on and cook for 20 minutes.
- Meanwhile, cook pasta in boiling salted water until al dente, 8-10 minutes. Drain and set aside. Keep a little water aside to loosed the pasta sauce if required.
- Stir the baby spinach and ricotta through the sauce.
- Add the pasta and a little of the reserved water if required and stir to combine.
- Divide amongst bowls and garnish with toasted pine nuts and parmesan
Tips and Variations
Vegetarian – Yes
Gluten Free –Β Use gluten free pasta
Low Carb –Β Replace the pasta with zucchini that has been cut into 1x4cm fingers. Add to the sauce for the last 5 minutes to ensure it stays firm.Β
Nutrition
Calories: 448kcal | Carbohydrates: 69g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 720mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3165IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 2mg
