ARTICHOKE & EGG­PLANT FUSILLI

Weight Watchers Magazine (Australia) - - Comfort Food -

Smart­points VALUE PER SERVE 9 SERVES 4 | PREP 5 mins | COOK­ING TIME 45 mins

1 large egg­plant, cut into 2cm pieces 200g cherry toma­toes 240g fusilli pasta 200g canned artichoke hearts (not in oil), drained, quar­tered 1 cup (240g) re­duced-fat fresh ricotta ½ cup chopped fresh basil, plus ex­tra small leaves to gar­nish

1 Pre­heat oven to 200°C. Line a large bak­ing tray with bak­ing pa­per. Spread egg­plant over tray and lightly spray with olive oil. Bake for 30 min­utes. Add cherry toma­toes and bake for an­other 15 min­utes or un­til toma­toes are soft and their skins start to split.

2 Mean­while, cook pasta in a large saucepan of boil­ing salted wa­ter fol­low­ing packet in­struc­tions, or un­til just ten­der. Drain and re­turn to the pan.

3 Add egg­plant, toma­toes, artichoke, ricotta and basil to pasta. Sea­son with salt and pep­per and gen­tly toss to com­bine.

THIS RECIPE IS Veg­e­tar­ian; Mediter­ranean.

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