Name: Eggplant & Red Pesto Orecchiette Recipe
Yield: 2
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Eggplant & Red Pesto Orecchiette Recipe

Rachael Ray Every Day

Crawler

Italian

Vegetarian

Olive oil

1 eggplant,  chopped into cubes

Fresh Oregano Leaves

Red pesto from a jar

Orecchiette

In a large skillet, heat the oil over medium. Add the eggplant; season with salt and pepper. Cook, stirring often, until softened, about 8 minutes. Add 1/2 tsp. Oregano. Stir until fragrant, about 1 minute. Add the pesto. Cook, stirring, until heated through, about 2 minutes.

step 1

Bring a large pot of water to a boil. Salt the water and add the pasta. Cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.

step 2

Add the pasta and reserved cooking water to the eggplant mixture. Cook over medium heat, stirring frequently, until heated through, about 2 minutes; season. Transfer the pasta to bowls. Dollop with the ricotta. Sprinkle with the remaining 1/2 tsp. Oregano.

step 3

step 4

Rachael Ray