Rigatoni and aubergine salad

Rigatoni and aubergine salad

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


2 people


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:

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


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


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.


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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