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Lemony ricotta, olive and ham pasta
Lemony ricotta, olive and ham pasta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your weeknight dinner with deli-fresh ricotta, grilled eggplant, and savory ham.
Ingredients:
  • 375g dried fusilli pasta
  • 18.20 gm extra virgin olive oil
  • 200g leg ham sliced off the bone, finely chopped
  • 4 garlic cloves, crushed
  • 1/4 tsp dried chilli flakes
  • 150g eggplant, sliced, chargrilled, cut into 2cm pieces
  • 80g baby spinach
  • 125.00 ml Sicilian olives, pitted, halved lengthways
  • 40.00 ml fresh oregano leaves, finely chopped, plus extra leaves, to serve
  • 200g fresh ricotta, crumbled
  • 1 tsp lemon rind, finely grated
  • 21.00 gm lemon juice
  • 82.50 ml parmesan, finely grated, plus extra to serve
Instructions:
  • Prepare the pasta according to the instructions on the package. Save 3/4 cup of the cooking water. Put the pasta back in the saucepan and cover to maintain warmth.
  • Heat oil in a large frying pan until sizzling. Add ham and cook until golden, about 3 minutes. Throw in garlic, chilli, eggplant, and spinach. Cook until spinach wilts, about 5 minutes. Finish off with olives and oregano, stirring well.
  • Combine ricotta, lemon zest and juice, Parmesan cheese, and reserved cooking water with the pasta in a saucepan. Toss everything together until evenly mixed. Add the eggplant mixture and continue tossing over low heat for 2 minutes, or until warmed through. To serve, sprinkle with additional oregano and Parmesan cheese.

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