Total Time:

8 min(Preparation) / 15 min(Cooking)



Rotini with Eggplant, Tomatoes and Ricotta


1 pkg ( 300 g )Catelli® Healthy Harvest® Whole Wheat Rotini
2 tbsp ( 30 ml )olive oil
1onion, finely chopped
1baby eggplant, diced
1/3 cup ( 75 ml )sodium-reduced vegetable or chicken broth
1-1/2 cups ( 375 ml )canned diced tomatoes
3 tbsp ( 45 ml )chopped fresh basil leaves
 salt and pepper
 crumbled light ricotta or feta cheese


Cook pasta according to package directions.
In large saucepan, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes. Add eggplant and sauté 2 to 3 minutes longer. Stir in stock and cook until eggplant is tender. Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.

Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.


This tantilizing dish will prove to be a mouth watering treat for both you and your family!

To reduce sodium, use no added salt tomatoes.


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