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Cordelia Wylde-LaRue
Summer pasta with ricotta
Summer pasta with ricotta, capers, basil, eggplant and tomato.
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Ingredients
Directions
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Cook the spaghetti al dente according to the instructions on the package.
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In the meantime cut the eggplant into slices and halve them. Heat the oil in a frying pan and fry the aubergine in brown for 3 minutes.
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Squeeze the garlic, add and cook for 1 min. Cut the tomatoes into pieces, add and cook for 5 minutes.
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Remove the pan from the heat and pour in the basil leaves and capers. Season with pepper and salt.
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Mix the spaghetti with the vegetables and spread over plates. Serve with the ricotta.
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Nutrition
430Calories
Sodium16% DV390mg
Fat23% DV15g
Protein34% DV17g
Carbs19% DV58g
Fiber8% DV2g
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