Name: Pasta with aubergine, courgettes, ricotta and pine nuts
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 2
Ingredients: 1 small aubergine (approx. 250g) chopped; 6 baby courgettes (approx. 400g), halved lengthways; 1 clove garlic, sliced; 1 chilli, finely chopped (optional); 1 tsp olive oil; 1 tbsp balsamic vinegar; 150g dried pasta shapes; 1 tbsp pine nuts, toasted; 2 tbsp ricotta cheese; handful fresh basil, torn

Pasta with aubergine, courgettes, ricotta and pine nuts

Try this tasty and nutritious dish to liven up your standard pasta dish.

Serves

Prep

15 minutes

Cook

40 minutes

Nutritional Information:

Each 431g serving contains (excludes serving suggestion)

KCal: 432
Carbs: 62.4g
Fibre: 9.6g
Protein: 16.6g
Fat: 10.8g
(Low)
Saturates: 2.1g
(Low)
Sugars: 9.4g
(Low)
Salt: 0.05g
(Low)
Fruit/Veg Portion: 4

What makes a healthy, balanced diet?

Ingredients

1 small aubergine (approx. 250g) chopped
6 baby courgettes (approx. 400g), halved lengthways
1 clove garlic, sliced
1 chilli, finely chopped (optional)
1 tsp olive oil
1 tbsp balsamic vinegar
150g dried pasta shapes
1 tbsp pine nuts, toasted
2 tbsp ricotta cheese
handful fresh basil, torn

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Method

Step 1

Preheat the oven to 200°C/gas 6.

Step 2

Place the aubergine, courgettes, garlic and chilli (if using) into an ovenproof dish, drizzle over the oil and vinegar and cook for 30–40 minutes until the vegetables are tender and beginning to char.