Filter
Reset
Sort ByRelevance
Cordelia Wylde-LaRue
Summer pasta with ricotta
Summer pasta with ricotta, capers, basil, eggplant and tomato.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the spaghetti al dente according to the instructions on the package.
-
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.
-
Squeeze the garlic, add and cook for 1 min. Cut the tomatoes into pieces, add and cook for 5 minutes.
-
Remove the pan from the heat and pour in the basil leaves and capers. Season with pepper and salt.
-
Mix the spaghetti with the vegetables and spread over plates. Serve with the ricotta.
Blogs that might be interesting
-
20 minMain dishmini cauliflower, salt, fresh cream cheese, milk, Dutch shrimps, freshly ground black pepper, cherryto, grated Gruyère,scalloped cauliflower with shrimps
-
90 minMain dishItalian spice mix, olive oil, garlic, shallots, dark brown caster sugar, buttered puff pastry, Eggs, whipped cream, goat cheese, hen eggs, White bread,shallot-goat cheese quiche with croutons
-
70 minMain dishRed onion, fresh ginger, traditional olive oil, frozen cranberries, dark brown sugar, Red port, mustard seed, balsamic vinegar, bavette steak, crumbly potato, semi-skimmed milk, unsalted butter, cambozola bluefin cheese,bavette with cranberry onion chutney and blue cheese puree
-
30 minMain dishsolid potatoes, chicken broth, tap water, winter carrot, leeks, Red onion, mushrooms, chicken breast, vermicelli,hearty chicken soup
Nutrition
430Calories
Sodium16% DV390mg
Fat23% DV15g
Protein34% DV17g
Carbs19% DV58g
Fiber8% DV2g
Loved it