Artichoke and eggplant fusilli
1 large, cut into 2cm pieces
1 x 3 second spray(s)
240 g, fusilli
Artichoke hearts, canned, rinsed, drained
200 g, quartered
reduced-fat ricotta cheese
1 cup(s), (240g)
½ cup(s), chopped, plus extra small leaves to garnish
- 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.
- Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to the pan.
- Add eggplant, tomatoes, artichoke, ricotta and basil to pasta. Season with salt and pepper and gently toss to combine.