Lemony ricotta, olive and ham pasta
Prep Time 10 Min
Cook Time 15 Min
Ready in 25 Min
375g dried fusilli pasta 1 tablespoon extra virgin olive oil 200g leg ham sliced off the bone, finely chopped 4 garlic cloves, crushed 1/4 teaspoon dried chilli flakes 150g eggplant, sliced, chargrilled, cut into 2cm pieces 80g baby spinach 1/2 cup Sicilian olives, pitted, halved lengthways 2 tablespoons fresh oregano leaves, finely chopped, plus extra leaves, to serve 200g fresh ricotta, crumbled 1 teaspoon lemon rind, finely grated 1 tablespoon lemon juice 1/3 cup parmesan, finely grated, plus extra to servee
1. Cook pasta following packet directions. Drain, reserving 3/4 cup cooking water. Return pasta to saucepan. Cover to keep warm. 2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add ham. Cook for 3 minutes or until golden. Add garlic, chilli, eggplant and spinach. Cook for 5 minutes or until spinach has wilted. Stir in olives and oregano. 3. Add ricotta, lemon rind and juice, parmesan and reserved cooking water to pasta in saucepan. Toss until well combined. Add eggplant mixture. Toss over low heat for 2 minutes or until heated through. Serve sprinkled with extra oregano and parmesan.