Looking for a way to honor Meatless Monday and use up some of the pasta I bought on sale last week, a quick search of Ronzoni's website led me to this tasty-looking dish. I plugged the ingredients into the Recipe Builder, allowing for 8 (3/4-cup) portions per recipe.
Rotini with Eggplant, Tomatoes and Ricotta
1 pkg. RONZONI GARDEN DELIGHT Rotini
2 Tbsp olive oil
1 onion, finely chopped
1 baby eggplant, diced
1/3 cup prepared vegetable or chicken stock
1 1/2 cups canned diced tomatoes
3 Tbsp chopped fresh basil leaves
Salt and pepper to taste
Crumbled ricotta or feta cheese
Cook pasta according to package directions. In large saucepan, heat olive oil over medium heat. Add onion and sauté until tender, about 5 minutes. Add eggplant and sauté 2 to 3 minutes longer. Stir in stock and cook until eggplant is tender. Stir in tomatoes and simmer until heated through, about 2 to 3 minutes. Toss cooked pasta with eggplant mixture and basil. Season to taste with salt and pepper and served topped with cheese.
Serves 8, approximately 6 Points+ Per Serving