Rigatoni with Eggplant, Peas & Ricotta
- 2 lbs rigatoni
- 1 jar of Mezzetta Homemade Tomato & Sweet Basil Sauce
- 6 Japanese eggplants, large dice
- 1½- 2 cups frozen peas
- ¼ cup olive oil
- small container ricotta
- fresh basil for garnish
- In a large saute pan, over medium high heat, add the olive oil and eggplant. Season lightly with salt and pepper. Cook until the eggplant is golden and tender. Set aside.
- Cook the pasta to a couple minutes shy of al dente {see pkg for cooking times} and drain.
- To the pasta pot add the jar of tomato sauce and warm.
- Toss in the pasta, eggplant, peas and salt & pepper to taste. Cook for just a couple minutes.
- Platter and top with ricotta and fresh basil.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/09/rigatoni-with-eggplant-peas-ricotta/
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