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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 tomatoes. You will love this recipe with a Mediterranean touch.
Cut the eggplant into slices and then into strips one centimeter long. Cut the zucchini or strips or slices, cherry tomatoes in half, cut the onions lengthwise and then cut a little green stem, finely chop the basil.
Boil a pot with water and salt for the pasta. When it is boiling, add it and let it cook for 7 minutes or until it is al dente. When you strain the pasta remove a cup of water where the pasta was cooked and set aside.
While boiling the water for the pasta, heat a pan with a little olive oil and then cook the aubergines with salt and pepper, then the zucchini also season. Then put the onions with the stems cut and when they are almost acitronadas and have changed color add the cherry tomatoes.
Cut the goat cheese into smaller slices. When the pasta is poured, pass 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 it is necessary to 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 very pasty, mix again with two forks. Be careful that you do not run out of water if you do not get too liquid.
Add all the cooked vegetables to the pasta mixture with cheese stir well and top up with the basil and a touch of olive oil.
TIPS
Season the vegetables well when you are cooking them. Add little by little the water to the pasta so that it is left with a rich and smooth texture.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(1)
maria bonilla
12/09/2017 16:09:59
Muy buena , fácil y rápida 😉
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