Pasta with Vegetables, Pesto, and Sicilian Ricotta

A complete and dietary vegetarian main course, which encapsulates genuine flavors and scents that meet everyone’s nutritional needs.
We’ll start with a light pepper stew cooked in a pan, or in the Bimby, with very little oil, then season the pasta and combine it with basil pesto and the richness of grated hard ricotta, which in Messina is found unsalted and baked, while in other Sicilian cities it is found salted.

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Pasta with Vegetables, Pesto, and Sicilian Ricotta

Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Cooking with kitchen robot, Stove
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

312.16 Kcal

calories per serving

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Energy 312.16 (Kcal)
Carbohydrates 30.77 (g) of which sugars 6.04 (g)
Proteins 9.98 (g)
Fat 17.05 (g) of which saturated 1.49 (g)of which unsaturated 0.42 (g)
Fibers 4.51 (g)
Sodium 523.06 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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10.5 oz pasta (penne rigate or fiberPasta)
7 oz eggplant (with skin, cut into pieces (about 1 inch))
7 oz bell pepper (cut into pieces (about 1 inch))
3 tbsp extra virgin olive oil
1.8 oz onion
Half teaspoon salt
3.5 oz tomatoes (ripe, cut into pieces)
2 tablespoons Genoese pesto
to taste basil
2.1 oz salted ricotta (hard, grated)

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Tools

What we need to make the

1 Knife
1 Pan
1 Pot
1 Cutting board

Steps

Let’s go to the kitchen to prepare the

Cut the eggplant into cubes, without removing the skin.
Wash and cut the bell peppers into pieces about 1 inch in size.
Peel the onion, slice it rather coarsely, and sauté it with the extra virgin olive oil for 3 minutes.
Add the eggplant cubes and then…
The bell pepper pieces.
Adjust the salt and pepper to your liking,
Cover with a lid and let it cook for 5 minutes, then add the chopped tomatoes and continue cooking without the lid, stirring often.
If necessary, you can add a little water without overdoing it.
Once the eggplant is cooked, you can turn off the heat; it will take about another 10/15 minutes.
Transfer to a baking dish and let it cool.
Meanwhile, put the water on the stove for the pasta,
and when it’s al dente, drain it and add it to the pan with the pepper stew,
also an abundant amount of grated ricotta flakes, 2 heaping tablespoons of Genoese pesto, and plenty of basil, and mix off the heat.
And here is the Pasta with Vegetables, Pesto, and Sicilian Ricotta ready
Place the eggplant inside the basket. Set aside.
Put the extra virgin olive oil and the onion in the bowl, chop: 3 sec./speed 7. Gather on the bottom with the spatula.
Add the bell peppers, sauté: 5 min./250°F/reverse/speed 1 with the basket instead of the measuring cup.
Add 1 teaspoon of salt, the peeled tomatoes, the basil, place the basket with the eggplants inside and cook: 25 min./Varoma/reverse/speed 1 with the measuring cup.
With the help of the spatula, remove the basket and transfer its contents into the bowl, cook without the measuring cup: 5 min./212°F/reverse/speed reverse.
Transfer the pepper stew to a baking dish, mix and let it cool at room temperature.
Meanwhile, put the water on the stove for the pasta, and when it’s al dente, drain it and add it to the pan with the pepper stew, add an abundant amount of grated ricotta flakes, 2 heaping tablespoons of Genoese pesto, and plenty of basil, and mix off the heat.