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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

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Sorrento® Ricotta

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Linguine with Herbed Ricotta and Eggplant

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  • 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


  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.


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