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This pasta is very easy to make and delicious thanks to the fact that it has goat cheese, aubergines, zucchini and cherry tomato. You are going to love this recipe with a Mediterranean touch.
Cut the eggplant into slices and then into centimeter-long strips. Cut the zucchini or into strips or slices, the cherry tomatoes in half, cut the onions lengthwise and then cut a little from the green stem, chop the basil finely.
Bring a pot of water and salt to boil for the pasta. When it is boiling add it and let it cook 7 minutes or until it is al dente. When you strain the pasta, set aside a cup of the water where the pasta was cooked and set aside.
While the water for the pasta boils, heat a pan with a little olive oil and then cook the aubergines with salt and pepper, then the zucchini equally season them. Then put the onions with the cut stems and when they are almost crisp and have changed color add the cherry tomatoes.
Cut the goat cheese into smaller slices, when the pasta is strained, transfer it to a bowl and add the slices of goat cheese that you cut when it is still very hot, add more if you think necessary, mix carefully with two forks. Add little by little the water that you set aside from where the pasta was cooked so that the mixture of the cheese with the pasta is not too pasty, mix again with two forks. Be careful that the water does not run off if it will not be very liquid.
Add all the cooked vegetables to the pasta mixture with cheese, stir well and add the basil and a touch of olive oil to the top.
TIPS
Season the vegetables well when you are cooking them. Add the water little by little to the pasta so that it has a rich and smooth texture.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
259
kcal
12.95%
Carbohydrate, by difference
52.2
g
17.4%
Protein
9.2
g
18.4%
Total lipid (fat)
1.1
g
1.69%
100
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Ratings(1)
maria bonilla
12/09/2017 16:09:59
Muy buena , fácil y rápida 😉
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