Pasta with aubergine, courgettes, ricotta and pine nuts

"Try this tasty and nutritious dish to liven up your standard pasta dish."
2 people


1 small aubergine (approx. 250g) chopped
6 baby courgettes, halved lengthways
1 clove garlic, sliced
1 chilli, finely chopped (optional)
1 tsp olive oil
1 tbsp balsamic vinegar
200g dried pasta shapes
1 tbsp pine nuts, toasted
2 tbsp ricotta cheese
handful fresh basil, torn


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