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Eggplant, artichoke and tomato tortiglioni
Eggplant, artichoke and tomato tortiglioni
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Toss pasta with veggies and basil, top with two cheeses for a quick and delicious dinner in 25 minutes.
Ingredients:
  • 375g dried tortiglioni pasta (see note)
  • 70g (1/3 cup) semi-dried tomatoes in oil, drained reserving oil, coarsely chopped
  • 2 small zucchini, ends trimmed, sliced
  • 150g (1/2 cup) chargrilled eggplant, drained, coarsely chopped
  • 1 x 170g jar marinated artichoke quarters, drained reserving marinade
  • 20.00 ml finely grated lemon rind
  • 82.50 ml shredded fresh basil
  • 100g goats cheese, crumbled
  • 30g (1/3 cup) finely grated parmesan
Instructions:
  • Boil pasta in generously salted water according to package instructions until al dente. Save 60ml (1/4 cup) of cooking liquid. Place drained pasta back into the pan.
  • Heat 2 tablespoons of the reserved tomato oil in a large frying pan over medium heat. Sauté zucchini and garlic until golden, about 2 minutes. Add tomato, eggplant, artichoke, lemon rind, and pasta. Mix together. Pour in reserved artichoke marinade and a bit of reserved pasta liquid. Heat through. Stir in basil. Season with salt and pepper to taste.
  • Portion the pasta into individual serving bowls and generously top with a delectable combination of goat cheese and Parmesan before serving.

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