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
A Savory Linguine Made with Creamy Ricotta Cheese
Everyone’s favorite pasta with the savory tastes of rosemary, basil, and sage; top it all off the crisp taste of a fresh eggplant. This will surely be a family favorite and will become an instant classic.
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 sauté 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.
- Mix in some breadcrumbs to add a little crunch to compliment the savory linguine noodles.
-
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
A Savory Linguine Made with Creamy Ricotta Cheese
Everyone’s favorite pasta with the savory tastes of rosemary, basil, and sage; top it all off the crisp taste of a fresh eggplant. This will surely be a family favorite and will become an instant classic.
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 sauté 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.
- Mix in some breadcrumbs to add a little crunch to compliment the savory linguine noodles.