Description
Eggplant and Sun-Dried Tomato Ricotta Pasta: Creamy ricotta sauce with tender eggplant and tangy sun-dried tomatoes. Comforting and crowd-pleasing!
Ingredients
Scale
- 1 large eggplant (approximately 1½ pounds), cut into ¾-inch cubes
- 3 tablespoons olive oil, divided
- 12 oz (340g) pasta (penne, rigatoni, or fusilli work best)
- 1 cup (240g) whole milk ricotta cheese
- ½ cup (80g) oil-packed sun-dried tomatoes, drained and roughly chopped
- 3 cloves garlic, minced
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice
- ¼ cup (15g) fresh basil leaves, torn or chopped
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper
Instructions
- Step 1: Preheat Your Oven Preheat your oven to 425°F (220°C). If you haven’t already, cut the eggplant into ¾-inch cubes. Place in a colander, sprinkle with salt, and let sit for 30 minutes. After salting, pat the eggplant thoroughly dry with paper towels.’
- Step 2: Roast the Eggplant On a large baking sheet, toss the eggplant with 2 tablespoons olive oil, ensuring each piece is well-coated. Spread in a single layer and roast for 25-30 minutes, turning halfway through, until golden brown and tender.’
- Step 3: Cook the Pasta While the eggplant roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.’
- Step 4: Make the Ricotta Mixture In a bowl, mix the ricotta, sun-dried tomatoes, garlic, Parmesan, lemon juice, and red pepper flakes. Season with salt and pepper.’
- Step 5: Warm the Ricotta Mixture Heat olive oil in the pot over medium heat. Add the ricotta mixture and stir for 30-60 seconds to warm through.’
- Step 6: Combine Pasta and Ricotta Mixture Add drained pasta to the pot with the ricotta mixture. Gradually add reserved pasta water, stirring continuously until you reach a silky sauce.’
- Step 7: Add Eggplant and Basil Gently fold in the roasted eggplant and most of the basil, being careful not to break up the eggplant pieces.’
- Step 8: Serve Serve immediately, garnished with remaining basil, extra Parmesan, and a drizzle of olive oil or reserved sun-dried tomato oil if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 8 grams
- Sodium: 480 mg
- Fat: 18 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 20 mg