Back to Recipes


Great Recipes

No matter what you're making, make it delicious with great cheese

2011-10-09Linguine with Herbed Ricotta and Eggplant: Ricotta, Eggplant, Linguine, Rosemary, Basil Leaves, Sage Leaves, Parsley, Olive Oil (Extra Virgin)
Linguine with Herbed Ricotta and Eggplant featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta
Sorrentocheese.com

Email Print Bookmark and Share

Linguine with Herbed Ricotta and Eggplant

User rating:

Ingredients

  • 1 1/2 cup Sorrento® Ricotta
  • 1 large Eggplant, 1/2 inch dice
  • 3/4 box Linguine
  • 1 tbs Rosemary, chopped
  • 10 Basil Leaves, fresh
  • 5 Sage Leaves, chopped
  • 1/2 cup Parsley, chopped
  • 4 tbs Olive Oil (Extra Virgin), divided

Directions

  1. Chop the herbs in a food processor until chopped fine. Add the ricotta and mix well. Season with salt and pepper. Reserve.
  2. Cook the eggplant in 2 Tbsp. olive oil in a large sauté pan on mediumhigh heat until eggplant is soft and starts to caramelize, about 8 minutes.
  3. While eggplant is cooking, cook the linguine in salted water until al dente. Drain, reserving 3 Tbsp. cooking liquid.
  4. Toss cooked pasta with eggplant, ricotta mixture, and reserved cooking liquid. Season with salt and pepper. Serve with drizzle of the rest of the olive oil.

Yield6


comments powered by Disqus
Browse Recipes

Discover recipes that are sure to please.

By Cheese Type

By Meal or Occasion

By Ingredient or Keyword

Sign up for cheese updates and special offers





Everything
Festival (Mobile)
New Recipes
Promotions & Coupons
Recipe of the Month