Pasta alla Norma with eggplant and fresh ricotta
Gluten-Free, Vegetarian, Soy-Free
30 – 40 Minutes
This gluten-free crowd-pleaser will convert even those who claim they don’t like eggplant.
In your bag
- 10 ounces gluten-free quinoa penne
- 1 eggplant
- ¼ cup Kalamata olives
- 1 or 2 shallots
- Fresh oregano
- Peeled fresh garlic
- ½ teaspoon red chile flakes (optional)
- 1¾ cups diced tomatoes
- 1 head living butter lettuce
- ¼ cup walnuts
- Sun Basket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic)
- Fresh flat-leaf parsley
- ½ cup fresh ricotta
- ¼ cup grated Parmesan
Who was Norma?
This dish supposedly got its name when 19th-century Sicilian poet, Nino Martoglio, proclaimed the recipe to be a masterpiece as good as the opera Norma, by fellow Sicilian Vincenzo Bellini.
Protein: 18g (36% DV), Fiber: 10g (40% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 34g, Polyunsaturated Fat: 9g, Saturated Fat: 6g (30% DV), Cholesterol: 15mg (5% DV), Sodium: 500mg (21% DV), Carbohydrates: 77g (26% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts