• 2 cups cooked penne pasta noodles
  • 1 cup eggplant - diced
  • 2 tomatoes - diced
  • 1 cup chopped spinach
  • 1 cup chopped red pepper
  • 2 cloves minced garlic
  • 2/3 cup veg or chicken broth
  • 2 tbsp of ricotta cheese
  • 1/4 cup Parmesan cheese
  • *optional: fresh basil


Heat up pan on medium heat with olive oil and begin browning garlic - be careful not to burn it! Add in eggplant, tomatoes, red peppers and broth (but not spinach yet) and simmer for 15 minutes. You'll likely need to increase the heat from medium to medium-high to achieve a simmer. After 15 minutes, remove from heat and then stir in the spinach and ricotta cheese. Add precooked pasta into sauce and stir well until all the spinach has wilted. Finish with a dusting of Parmesan and fresh basil (optional)

Serves 6-8

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