Description
Savor the rich flavors of Eggplant and Sun-Dried Tomato Ricotta Pasta, a delightful vegetarian dish that’s ready in just 20 minutes. This creamy pasta combines the tender texture of sautéed eggplant with the tangy richness of sun-dried tomatoes and smooth ricotta. Perfect for busy weeknights or impressing guests, this dish is both comforting and gourmet. Serve it as a standalone meal or pair it with fresh herbs and a crisp salad for a complete dining experience. With minimal cleanup required, you can enjoy delicious Italian flavors in no time.
Ingredients
Scale
- 9 ounces rigatoni
- 1 eggplant (finely diced)
- 1 cup sun-dried tomatoes (drained, oil reserved)
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1 cup puréed tomatoes
- 5 ounces ricotta
- ½ tsp crushed red pepper flakes
- 1 tsp smoked paprika
- salt (to taste)
- black pepper (to taste)
Instructions
- Boil rigatoni in salted water until al dente. Reserve 1/4 cup cooking water and drain.
- In a skillet, heat oil from sun-dried tomatoes over medium heat. Sauté garlic and shallot until soft.
- Add diced eggplant; sauté until tender. Stir in sun-dried tomatoes and cook for an additional 5 minutes.
- Pour in puréed tomatoes; bring to a boil before reducing to simmer for 5 minutes. Season to taste.
- Mix in ricotta until combined, then add cooked rigatoni, adjusting creaminess with reserved pasta water if necessary.
- Serve hot, garnished with fresh herbs or cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg