This pasta is very easy to make and delicious thanks to the goat cheese, eggplant, zucchini, and cherry tomatoes. You will love this recipe with a Mediterranean touch.
Cut the eggplant into slices and then into strips about one centimeter long. Cut the zucchini into strips or rounds, halving the cherry tomatoes, slice the green onions lengthwise, and trim a bit of the green stalk. Finely chop the basil.
Bring a pot of salted water to a boil for the pasta. When boiling, add the pasta and let it cook for 7 minutes or until al dente. When draining the pasta, set aside a cup of the cooking water.
While the water for the pasta is boiling, heat a pan with a little olive oil and then cook the eggplant with salt and pepper, seasoning the zucchini in the same way. Afterward, add the green onions with the trimmed stalks, and when they are almost translucent and have changed color, add the cherry tomatoes.
Cut the goat cheese into smaller slices, and when the pasta is drained, transfer it to a bowl and add the slices of goat cheese while it is still very hot. Add more if you think it’s necessary, and gently mix with two forks. Gradually add the reserved pasta cooking water to avoid a too pasty mixture of cheese and pasta, mixing again with two forks. Be careful not to add too much water, or it will become too liquid.
Add all the cooked vegetables to the cheese pasta mix, stir well, and top with basil and a drizzle of olive oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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