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Photo of Artichoke and eggplant fusilli by WW

Artichoke and eggplant fusilli

8
Points®
Total Time
50 min
Prep
5 min
Cook
45 min
Serves
4
Difficulty
Moderate
Pasta and five classic Italian ingredients including basil and ricotta are all you need to create this tasty vegetarian mid-week pasta.

Ingredients

Eggplant

1 large, cut into 2cm pieces

Oil spray

1 x 3 second spray(s)

Cherry tomatoes

200 g

Dry pasta

240 g, fusilli

Artichoke hearts, canned, rinsed, drained

200 g, quartered

Reduced-fat ricotta cheese

1 cup(s), (240g)

Fresh basil

½ cup(s), chopped, plus extra small leaves to garnish

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Spread eggplant over the tray and lightly spray with olive oil. Bake for 30 minutes. Add cherry tomatoes and bake for another 15 minutes or until tomatoes are soft and their skins start to split.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to the pan.
  3. Add eggplant, tomatoes, artichoke, ricotta and basil to pasta. Season with salt and pepper and gently toss to combine.

Notes

TIP: You can replace the eggplant with pumpkin and the artichokes with chargrilled capsicum (not in oil).

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