Rigatoni and aubergine salad

Rigatoni and aubergine salad

Total: 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 613 kcal
, Fat: 32 g
, Carbohydrate: 58 g
, Protein: 21 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rigatoni

150g pasta (e.g. Rigatoni)
salted water, boiling
120g baby spinach

Aubergine

1tbsp olive oil
1 aubergine, diced
¼tsp salt
a little pepper

To assemble

2tbsp olive oil
100g feta, crumbled
a little pepper
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How it's done

Rigatoni

Cook the pasta in boiling salted water until just al dente, add the baby spinach approx. 1 min. before the cooking time is up. Drain the pasta and spinach, transfer to a bowl.

Aubergine

Heat the oil in a frying pan, stir fry the aubergine for approx. 4 mins., season, add to the pasta, mix.

To assemble

Mix in the oil and feta, season, serve the salad warm.

Good to know
Tip: Mix 1 tbsp of lemon juice in with the salad.

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