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Main mealBalancedMediterraneanVegetarianDairy€€

Whole Wheat Spaghetti with Roasted Eggplant, Tomatoes and Creamy Ricotta

Name: Whole Wheat Spaghetti with Roasted Eggplant, Tomatoes and Creamy Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 160 g Pasta, dry, whole grain, spaghetti; 1 large Eggplant, raw; 250 g Tomatoes, grape, raw; 100 g Cheese, ricotta, whole milk; 2 tbsp Oil, olive, extra virgin; 2 clove Garlic, raw; 0.5 tsp CHILLI POWDER BLEND, CHILLI; 1 bunch Basil, fresh; 20 g Cheese, parmesan, grated; 1 pinch Salt, table, iodized

Prepare a nutritious and delicious meal with spaghetti, roasted eggplant and ricotta, combining Mediterranean freshness with wholesome ingredients for a perfect balance of flavors.

Prep time15 min

Cook time30 min

Total time45 min

Servings2

Recipe

Pasta, dry, whole grain, spaghetti160 gEggplant, raw1 largeTomatoes, grape, raw250 gCheese, ricotta, whole milk100 gOil, olive, extra virgin2 tbspGarlic, raw2 cloveCHILLI POWDER BLEND, CHILLI0.5 tspBasil, fresh1 bunchCheese, parmesan, grated20 gSalt, table, iodized1 pinch

Large pasta potBaking tray with parchment paperLarger pan

Per servingTotal

Calories:659.4 kcal1318.7 kcal

Protein:23.1 g46.1 g

Carbohydrates:93.6 g187.2 g

Fiber:21.3 g42.6 g

Water:517.9 ml1035.7 ml

Fat:25.9 g51.7 g

Micronutrients

Sugar:15.9 g31.7 g

Saturated fat:7.2 g14.4 g

Cholesterol:33.1 mg66.2 mg

Sodium:358.7 mg717.3 mg

Potassium:1694.2 mg3388.3 mg

Calcium:281.6 mg563.2 mg

Iron:5.4 mg10.7 mg

Magnesium:184 mg368 mg

Zinc:4 mg8 mg

Phosphorus:557.3 mg1114.6 mg

Vitamin C:45 mg90 mg

Vitamin A:116.4 µg232.7 µg

Vitamin D:0.2 µg0.3 µg

Vitamin B12:0.6 µg1.1 µg

Instructions

1Preheat the oven to 200 °C. Place the eggplant cubes on a baking tray, drizzle with one tablespoon of olive oil and lightly salt. Bake for 20–25 minutes, until soft and golden brown.
2While the eggplant is roasting, bring salted water to a boil in a pot and cook the spaghetti al dente. Before draining, reserve 100 ml of the cooking water.
3Heat the remaining tablespoon of oil in a larger pan. Add the garlic and chili and sauté briefly (about 1 minute) until fragrant.
4Add the cherry tomatoes to the pan and cook over medium heat for 5–8 minutes, until softened and releasing their juices. If needed, gently mash them with a fork.
5Add the roasted eggplant and cooked spaghetti to the pan with the tomatoes. Pour in half of the reserved water and mix everything together over the heat for 1–2 minutes.
6Remove the pan from the heat. Stir in the ricotta, parmesan and chopped basil. If the dish is too dry, add the remaining cooking water to achieve a creamy texture. Serve immediately.

Nutritional benefits

Thanks to the high fiber content from whole wheat pasta and eggplant, this meal contributes to a slower release of energy and supports digestive health.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.