Monday
EGGPLANT, ARTICHOKE & RICOTTA PASTA
SERVES 4 PREP 12 MINS COOK 5 MINS PER SERVE 2763kJ
500g packet fresh lasagne sheets,2cm ribbons300g jar chargrilled eggplant, drained,oil reserved, sliced300g jar marinated artichokes, drained,oil reserved, quartered½ cup sun-dried tomatoes, chopped100g salami, thinly sliced1 cup basil leaves¼ cup lemon juice1 garlic clove, crushed100g ricotta, crumbled
1 In a large saucepan of boiling salted water, cook lasagne sheets 2-3 minutes until tender. Drain. Return to pan.
2 Meanwhile, add eggplant, artichokes, tomatoes, salami and basil to pasta, tossing well. Season.
3 In a small bowl, combine ¼ cup reserved oil, lemon juice and garlic. Toss into pasta. Serve topped with ricotta.
VARIATION Use feta or goat’s cheese in place of ricotta. If liked, add some black olives and replace salami with torn prosciutto.…
