- TORONTO, ON (M5H2M3)
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Total Time:
8 min(Preparation) / 15 min(Cooking)Servings:
4
Ingredients
| 1 pkg ( 300 g ) | Catelli® Healthy Harvest® Whole Wheat Rotini |
| 2 tbsp ( 30 ml ) | olive oil |
| 1 | onion, finely chopped |
| 1 | baby 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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