Artichoke and eggplant fusilli
8
Points®
Total Time
50 min
Prep
5 min
Cook
45 min
Serves
4
Difficulty
Moderate
Pasta and five classic Italian ingredients including basil and ricotta are all you need to create this tasty vegetarian mid-week pasta.
Ingredients
Eggplant
1 large, cut into 2cm pieces
Oil spray
1 x 3 second spray(s)
Cherry tomatoes
200 g
Dry pasta
240 g, fusilli
Artichoke hearts, canned, rinsed, drained
200 g, quartered
Reduced-fat ricotta cheese
1 cup(s), (240g)
Fresh basil
½ cup(s), chopped, plus extra small leaves to garnish