Yes, yes I'll admit it, I do have a slight obsession with pasta. . . Being Italian I grew up eating it all the time. No matter what, I always indulge myself with having pasta at least once a week. I do believe in eating healthy, but I don't believe in depriving yourself of foods you love. I believe almost everything is fine in moderation : ) This is a pasta I came up with the last bits of food I had left in my refrigerator before I leave for my trip to North Carolina to see my little sister graduate from college! So excited! But it makes a perfect Sunday night pasta!
What you'll need:
1/2 lb. linguini pasta
1/2 onion, halved and sliced
4 cloves of garlic, sliced
1 eggplant, cubed
1 bunch kale (about 8 leaves) chopped
about 1 cup ricotta cheese
a big handful of parmesan cheese
salt and pepper to taste
some fresh basil chopped to garnish
What you'll do:
After you dice the eggplant, place it in a strainer and sprinkle with a pinch of salt. Let sit. Chop the kale and place it in a bowl. Massage about a teaspoon of salt into it. Let sit. Cook the pasta according to the box instructions. While you're waiting for the water to boil, in a large pan, drizzle some olive oil and add the onions. After about a minute, add the eggplant and cook on medium low for about 5 minutes, tossing occasionally. Add in the kale, stir, then add in the ricotta cheese and a few tablespoons of the pasta water. Mix well. When the pasta is al dente, drain and add right into the pan. Toss well. Add salt and pepper to taste. And maybe a drizzle more of olive oil. Serve in a bowl topped with some parmesan cheese and fresh basil.