8 oz Rigatoni Pasta
1 medium eggplant, cut into small cubes
2 tbsp olive oil
1 cup ricotta cheese
1 clove garlic, minced
Zest from 1 Lemon
Salt & Pepper, to taste
(Optional) Fresh pasley or mint to finish
1
Toss eggplant cubes with 1 tbsp olive oil, salt, and pepper. Roast at 425ºF (220ºC) for 20–25 minutes until golden and soft.
2
Cook pasta, reserving a splash of pasta water.
3
In a skillet, sauté garlic with the remaining olive oil for 1 minute. Add roasted eggplant and cooked pasta.
4
Stir in ricotta and lemon zest, adding a little pasta water for creaminess. Season to taste.
5
Top with fresh herbs if desired.
6
Serve & enjoy!
Ingredients
8 oz Rigatoni Pasta
1 medium eggplant, cut into small cubes
2 tbsp olive oil
1 cup ricotta cheese
1 clove garlic, minced
Zest from 1 Lemon
Salt & Pepper, to taste
(Optional) Fresh pasley or mint to finish