Linguine with Herbed Ricotta and Eggplant


  • 12 oz. Galbani┬« Ricotta
  • 1 Tbsp. rosemary, chopped
  • 10 basil leaves
  • 5 sage leaves
  • 1/2 cup parsley, chopped
  • 1 large eggplant, 1/2 inch dice
  • 4 Tbsp. Extra Virgin Olive Oil, divided
  • 3/4 box linguine
  • salt and pepper, to taste


  • Chop the herbs in a food processor until chopped fine. Add the ricotta and mix well. Season with salt and pepper. Reserve.
  • Cook the eggplant in 2 Tbsp. olive oil in a large saut├ę pan on medium-high heat until eggplant is soft and starts to caramelize, about 8 minutes.
  • While eggplant is cooking, cook the linguine in salted water until al dente. Drain, reserving 3 Tbsp. cooking liquid.
  • Toss cooked pasta with eggplant, ricotta mixture, and reserved cooking liquid. Season with salt and pepper.
  • Serve with drizzle of the rest of the olive oil.