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Ingredients
- 1/3 c. extra virgin olive oil
- 1/2 c. peeled, diced, salted and liquid removed eggplant
- 1/4 teaspoon minced garlic
- 1/2 sweet red pepper, roasted, peeled and julienned
- 4 ounce. fresh egg linguine
- 1/4 teaspoon warm red pepper flakes
- 1/3 c. Ricotta cheese
- 2 tbsp. julienned fresh basil
- Salt and pepper
- 2 tbsp. toasted pine nuts
- 2 tbsp. Parmesan cheese
Directions
- Put oil in saute/fry pan over medium high heat. Add in eggplant; saute/fry 3-4 min. Add in garlic and sweet red pepper; saute/fry 2-3 min. At this point, drop the linguine into kettle of boiling salted water for 1-3 min and cook till al dente. Add in red pepper flakes, Ricotta and basil to eggplant mix. Drain linguine and add in to eggplant mix; toss to coat pasta with the oil from eggplant mix. Season with salt and pepper to taste. Transfer to plate and garnish with pine nuts and Parmesan.
- Makes 1 serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 203 | 89% |
| Total Fat 23.1g | 29% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 60mg | 3% |
| Potassium 71mg | 2% |
| Total Carbs 2.01g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.5g | 0% |
| Protein 3.87g | 6% |
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