Total Time:

8 min(Preparation) / 15 min(Cooking)

Servings:

4

Rotini with Eggplant, Tomatoes and Ricotta


Ingredients

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

Preparation

1
Cook pasta according to package directions.
2
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.
3

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!

Tip
To reduce sodium, use no added salt tomatoes.

 

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