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Pasta with goat cheese made al dente and eggplant dices seasoned with Vegeta and oregano will remind you of the sea and summer Mediterranean tastes.

Ingredients

1 eggplant (250 g)
1 clove of garlic
3 teaspoons of SMS olive oil
350 g Podravka Fusilli
1 Podravka peeled tomatoes (800 g)
200 g of ricotta (fresh goat cheese)
½ teaspoon of dried oregano
1 spoon of Vegeta

We used

Vegeta universal

Vegeta universal

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons20 min

  • 1 Saute the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, a spoon of Vegeta and oregano, and cook briefly.
  • 2 Stir in the pasta cooked al dente, simmer it over medium heat and saute until the sauce melts well with pasta, then gently add the crumbled ricotta.

Advice

Sprinkle the meal with chopped basil or parsley.

Serving

Serve warm.

Nutritional values

Nutrient Measuring unit Quantity F RDA (%) M RDA (%)
Phosphor mg 182.93 23 23
Calcium mg 180.14 18 18
Potassium mg 817.94 22 22
Pantoten acid mg 0.73 10 10
Niacin mg 5.36 38 27
Vitamin D μg 3.19 2 2
Vitamin A μg 1961.58 49 39
Salt g 3.16 0 0
Total proteins g 15.48 - -
Diet fibres g 5.03 - -
Total carbohydrates g 27.27 - -
Total fat g 15.71 - -

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