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Receta Lucia's Linguine With Ricotta, Eggplant And Basil
by CookEatShare Cookbook

Lucia's Linguine With Ricotta, Eggplant And Basil
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Ingredientes

  • 1/3 c. extra virgin olive oil
  • 1/2 c. peeled, diced, salted and liquid removed eggplant
  • 1/4 teaspoon minced garlic
  • 1/2 sweet red pepper, roasted, peeled and julienned
  • 4 ounce. fresh egg linguine
  • 1/4 teaspoon warm red pepper flakes
  • 1/3 c. Ricotta cheese
  • 2 tbsp. julienned fresh basil
  • Salt and pepper
  • 2 tbsp. toasted pine nuts
  • 2 tbsp. Parmesan cheese

Direcciones

  1. Put oil in saute/fry pan over medium high heat. Add in eggplant; saute/fry 3-4 min. Add in garlic and sweet red pepper; saute/fry 2-3 min. At this point, drop the linguine into kettle of boiling salted water for 1-3 min and cook till al dente. Add in red pepper flakes, Ricotta and basil to eggplant mix. Drain linguine and add in to eggplant mix; toss to coat pasta with the oil from eggplant mix. Season with salt and pepper to taste. Transfer to plate and garnish with pine nuts and Parmesan.
  2. Makes 1 serving.