Aubergine, Courgette and Ricotta Pasta
Aubergine, Courgette and Ricotta Pasta is a light yet satisfying dish that brings together roasted Mediterranean vegetables, creamy ricotta, and crunchy toasted pine nuts. Balanced and diabetic-friendly, it offers plenty of flavour without being heavy, thanks to a touch of balsamic vinegar and fresh basil. It’s a wholesome, easy-to-make meal perfect for everyday eating.
Aubergine, Courgette and Ricotta Pasta is a light yet satisfying dish that brings together roasted Mediterranean vegetables, creamy ricotta, and crunchy toasted pine nuts. Balanced and diabetic-friendly, it offers plenty of flavour without being heavy, thanks to a touch of balsamic vinegar and fresh basil. It’s a wholesome, easy-to-make meal perfect for everyday eating.
Servings 2 People
Ingredients
- 250 g aubergine chopped
- 400 g courgettes halved lengthways
- 1 clove garlic sliced
- 1 medium red chilli finely chopped
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 150 g pasta dried
- 1 tbsp pine nuts toasted
- 2 tbsp ricotta cheese
- 1/3 bunch fresh basil torn
Instructions
- Preheat the oven to 200°C/gas 6.
- 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.250 g aubergine, 400 g courgettes, 1 clove garlic, 1 medium red chilli, 1 tsp olive oil, 1 tbsp balsamic vinegar
- Meanwhile, cook the pasta according to the pack instructions. Drain.150 g pasta
- Toss through the pasta with the pine nuts and ricotta cheese.1 tbsp pine nuts, 2 tbsp ricotta cheese
- Sprinkle over the basil and serve immediately.1/3 bunch fresh basil
Nutrition
Calories: 179kcal | Carbohydrates: 23g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 391mg | Potassium: 1168mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1106IU | Vitamin C: 77mg | Calcium: 96mg | Iron: 2mg
