Inspired by Giada on the Food Network, and the fresh tomatoes in our garden, I made this healthy dish of whole wheat pasta, part skim ricotta and veggies. Unfortunately, it wasn’t the creamy texture I thought it would produce. So, I am going to post my original recipe that uses ooey gooey mozarella instead.
INGREDIENTS
Whole wheat pasta
sausage, out of casing
egglant
grape tomatoes
basil
parsley
whole mozarella cheese
grated parmesan cheese
chili flakes
Cube eggplant and with sprinkle salt, let stand
Bring water to boil to prepare pasta
Cube mozzarella and freeze for 10 minutes
Brown sausage in a skillet till cooked through. Remove sausage and set on paper towels.
Cook eggplant, then tomatoes.
Add chili flakes, salt and pepper to taste
Cook through until tomatoes start to break down
Add basil and parsley
Add cooked pasta, parmesan and sausage
May add some pasta water if needed.
Add more salt and pepper to taste
Add mozzarella right before serving
Nesting On A Hill 