Pasta with Ricotta, Eggplant and Tomatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
502
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Cherry tomatoes
- 2 Eggplant
- 1 onion
- 1 garlic clove
- 400 grams Spaghetti
- salt
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- freshly ground peppers
- 150 grams Ricotta cheese
- 2 stalks Basil
Preparation steps
1.
Rinse the tomatoes and pluck of the stems. Rinse, trim and cut the eggplant into cubes. Peel the onion and garlic and chop finely.
2.
Cook the spaghetti in boiling salted water according to package directions until al dente.
3.
Meanwhile, heat the olive oil in a pan. Saute the onion, garlic and eggplant over medium heat for 4-5 minutes. Pour in the wine and add the tomatoes. Season with salt and pepper and simmer for 2-3 minutes. Crumble the ricotta and add to the mixture.
4.
Rinse the basil, shake dry and chop coarsely.
5.
Drain the pasta, add it to the vegetables in the pan and mix well. To serve, divide the pasta onto 4 plates and garnish with basil.
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