ARTICHOKE & EGGPLANT FUSILLI
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.