Artichoke & aubergine fusilli
1 medium, large, cut into 2cm pieces
Calorie controlled cooking spray
White pasta, dry
240 g, fusilli
Artichoke hearts, cooked
2 tablespoons, chopped, plus extra whole leaves, to garnish
- Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Put the aubergine on the tray and mist with cooking spray. Bake for 30 minutes, then add the tomatoes and bake for a further 15 minutes or until the vegetables have softened.
- Meanwhile, cook the pasta in a large pan of boiling salted water to pack instructions. Drain, then return the pasta to the pan.
- Add the roasted veg, artichokes, ricotta and basil to the pan. Season well, then gently toss to combine.
- Serve the artichoke and aubergine fusilli with the extra fresh basil leaves scattered over the top.