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Pasta with aubergine, courgettes, ricotta and pine nuts

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Try this tasty and nutritious dish to liven up your standard pasta dish.
Serves
2
Prep
15 minutes
Cook
40 minutes
Each 444g serving contains (excludes serving suggestion)
KCal
523
Carbs
80.40g
Fibre
10.90g
Protein
19.70g
Fat
11.20g
Saturates
2.10g
Sugars
9.90g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 small aubergine (approx. 250g) chopped
6 baby courgettes, halved lengthways
1 clove garlic, sliced
1 chilli, finely chopped (optional)
1 tsp olive oil
1 tbsp balsamic vinegar
200g dried pasta shapes
1 tbsp pine nuts, toasted
2 tbsp ricotta cheese
handful fresh basil, torn
Method
  1. Preheat the oven to 200°C/gas 6.
  2. Place the aubergine, courgettes, garlic and chilli (if using) into an ovenproof dish, drizzle over the oil and vinegar and cook for 30–40 minutes until the vegetables are tender and beginning to char.
  3. Meanwhile, cook the pasta according to the pack instructions. Drain.
  4. Toss through the pasta with the pine nuts and ricotta cheese, then sprinkle over the basil and serve.
Chefs tips
  • If you can’t get ricotta cheese, you could use reduced-fat cream cheese or goat's cheese.
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