Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Pasta with Ricotta, Eggplant and Tomatoes
30 min.
Time:
502
calories
Calories:
Health Score:
82 / 100
Ingredientsfor
- 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
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.
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 %) |