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Recipe

Integral Pasta with Eggplant

50 mins
Half
19
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A very rich and nutritious recipe of wholemeal pasta with berenejena and tomato. Perfect to take care of your figure and eat healthily. It is very simple to prepare and it is super fresh. You can add more vegetables to your liking if you wish.
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Ingredients

4 portions
  • 1 cup ricotta cheese
  • 750 grams eggplant, cut into cubes
  • 4 tomatoes, chopped ball type
  • 3 cloves garlic
  • 2 tablespoons balsamic vinegar
  • 250 grams whole wheat penne pasta
  • 2 tablespoons olive oil
  • 1/2 cups tomato puree

Preparation

Pre warm the oven to 220 degrees Celsius.
Grease a baking tray with a little olive oil, place the aubergine and tomato cubes, season with salt, pepper and a little olive oil and bake for 25 minutes.
While the eggplant is baked, make the whole pasta according to the package instructions so that it remains al dente.
Meanwhile heat the olive oil in a pan and brown the garlic for 2 minutes. Add the tomato puree, the balsamic vinegar and season with salt and pepper.
In a large bowl mix the pasta with the vegetables and the sauce and serve.

PRESENTATION

Decorate the individual dishes with basil leaves.

TIPS

The whole pasta should be cooked longer than the regular pasta, be sure to read the packaging instructions.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
27/09/2016 20:06:21
queso ricota y el queso ricota adonde se pone?

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