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eggplant and sun dried tomato ricotta pasta

Eggplant and Sun-Dried Tomato Ricotta Pasta: 30-Minute Delight

A creamy and flavorful pasta dish featuring eggplant and sun-dried tomatoes with ricotta.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz pasta
  • 1 medium eggplant, diced
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • Fresh basil for garnish

Instructions

  1. Cook the pasta according to package instructions.
  2. In a skillet, heat olive oil over medium heat.
  3. Add diced eggplant and sauté until soft.
  4. Stir in minced garlic and sun-dried tomatoes.
  5. Combine ricotta cheese, salt, and pepper in a bowl.
  6. Add cooked pasta to the skillet and mix well.
  7. Fold in the ricotta mixture.
  8. Serve hot and garnish with fresh basil.

Notes

  • Use whole wheat pasta for a healthier option.
  • Adjust seasonings to your taste.
  • Store leftovers in the refrigerator for up to 3 days.
  • Author: Juanita A. Smith
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 25mg

Keywords: eggplant, sun-dried tomato, ricotta, pasta