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Eggplant and Sun-Dried Tomato Ricotta Pasta: A Deliciously Easy Twist

Eggplant and Sun-Dried Tomato Ricotta Pasta
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Eggplant and Sun-Dried Tomato Ricotta Pasta is a delightful dish that combines the creaminess of ricotta cheese with the flavors of sun-dried tomatoes and the texture of sautéed eggplant.

Ingredients

Scale
  • 1 pound pasta
  • 2 cups ricotta cheese
  • 1 medium eggplant, diced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil, chopped

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the diced eggplant and cook until soft, about 5-7 minutes.
  3. Add minced garlic and sun-dried tomatoes to the skillet and cook for an additional 2 minutes.
  4. Stir in the ricotta cheese, salt, and pepper until well combined.
  5. Add the cooked pasta to the skillet and toss everything together until the pasta is coated.
  6. Remove from heat and sprinkle with fresh basil before serving.

Notes

  • For a spicier kick, add red pepper flakes to taste.
  • Leftovers can be reheated in the microwave or on the stove with a splash of water.

Nutrition

Keywords: Eggplant, Sun-Dried Tomatoes, Ricotta, Pasta

Find it online: https://quickbitekitchen.com/eggplant-and-sundried-tomato-ricotta-pasta-a-deliciously-easy-twist/