Name: Artichoke & aubergine fusilli
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian,Mediterranean
Ingredients: 1 medium Aubergine large, cut into 2cm pieces; 4 spray(s) Calorie controlled cooking spray; 200 g Cherry Tomatoes; 240 g White pasta, dry fusilli; 200 g Green Giant Artichoke Hearts drained and roughly chopped; 240 g Ricotta Cheese; 2 tablespoons Basil, fresh chopped, plus extra whole leaves, to garnish

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Ingredients

Aubergine

1 medium, large, cut into 2cm pieces

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

200 g

White pasta, dry

240 g, fusilli

Green Giant Artichoke Hearts

200 g, drained and roughly chopped

Ricotta Cheese

240 g

Basil, fresh

2 tablespoons, chopped, plus extra whole leaves, to garnish

Instructions

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.

Notes

Try swapping the aubergine with pumpkin and the artichoke with ready-roasted red peppers. The SmartPoints will remain the same.

Artichoke & aubergine fusilli

Ingredients

Instructions

Notes

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