Linguine with Herbed Ricotta and Eggplant

Linguine with Herbed Ricotta and Eggplant - Galbani Cheese

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.
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