pasta charred tomato sauce

CSC_0395 adjusted- pasta charred tomato sauce

This easy pasta takes a lot less time to prepare than its carb-heavy cousin Moussaka. It can be lightened up even more by using part-skim ricotta.

  • Prep time: 75 minutes (to roast garlic)
  • Serves: 2.
  • Calories: 199. Sodium: 53 mg. Dietary fiber: 5.7 g. Total fat: 13.0 g. Total carbs: 18.1 g. Protein: 6.8 g.

Ingredients:

……………………………………………

“PASTA”
1 large zucchini
¼ large eggplant, diced
2 Roma tomatoes, seeded and diced
4 large  garlic cloves, peeled
1 ½ Tbsp. olive oil
¼ yellow onion, diced
5 basil leaves, chopped
3 Tbsp. ricotta cheese

……………………………………………

Instructions:

  1. Preheat oven to 325° F.
  2. Make “pasta” strands out of the zucchini with your Veggetti.
  3. Wrap 5 peeled garlic cloves in aluminum foil, along with a pinch of salt and a ½ tsp of olive oil. Bake garlic for 40-50 minutes, until browned and soft.
  4. Sauté the diced eggplant until soft (10-12 minutes) in a large skillet using the other 1 Tbsp. olive oil. Set cooked eggplant aside.
  5. Using the same pan, combine 2 of the roasted garlic cloves, the diced tomatoes, and the diced onion. Cook for 2-4 minutes, adding more olive oil if necessary.
  6. Remove from heat and blend into a smooth paste in a food processor.
  7. Combine the tomato mixture, the remaining garlic, and the pasta and cook over medium heat for another 2-4 minutes.
  8. Garnish with the ricotta cheese and chopped basil.

Leave a Reply