Catelli® Healthy Harvest®
Rotini with Eggplant, Tomatoes and Ricotta
8 minutes
15 minutes
4
Ingredients:
- - 1 pkg ( 300 g ) CATELLI® HEALTHY HARVEST® Flax Omega-3 Rotini
- - 2 tbsp ( 30 ml ) olive oil
- - 1 onion, finely chopped
- - 1 baby eggplant, diced
- - 1/3 cup ( 75 ml ) sodium-reduced vegetable or chicken broth
- - 1-1/2 cups ( 375 ml ) canned diced tomatoes
- - 3 tbsp ( 45 ml ) chopped fresh basil leaves
- - salt and pepper
- - crumbled light ricotta or feta cheese
- Step 1 :Cook pasta according to package directions.
- Step 2 :In large saucepan, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes. Add eggplant and sauté 2 to 3 minutes longer. Stir in stock and cook until eggplant is tender. Stir in tomatoes and simmer until heated through, about 2 to 3 minutes.
- Step 3 :Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.
Per serving:
440 calories, 14 g fat, 4.5 g saturated fat, 25 mg cholesterol, 620 mg sodium, 69 g carbohydrates, 9 g fibre, 18 g protein. Excellent source of folate and thiamin.
440 calories, 14 g fat, 4.5 g saturated fat, 25 mg cholesterol, 620 mg sodium, 69 g carbohydrates, 9 g fibre, 18 g protein. Excellent source of folate and thiamin.
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- Garden Extravaganza Fusilli
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- Shortcut 'Lasagne' Macaroni
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- Primavera Bows
Tips
To reduce sodium, use no added salt tomatoes
To reduce sodium, use no added salt tomatoes
