Fusilli with Eggplant

Name: Fusilli with Eggplant
Total time: 30 min
Yield: 5
Ingredients: 400g cooked fusilli al dente; 150g crumbled ricotta cheese; 200g cooked and cubed eggplant; 3 tablespoons grated Parmesan cheese; 1/2 cup chopped black olives; 1/3 cup olive oil; Orange juice from 1/2 orange; 1 tablespoon finely chopped red pepper flakes; Salt to taste; 1/2 cup fresh parsley leaves

1
400g cooked fusilli al dente
2
150g crumbled ricotta cheese
3
200g cooked and cubed eggplant
4
3 tablespoons grated Parmesan cheese
5
1/2 cup chopped black olives
6
1/3 cup olive oil
7
Orange juice from 1/2 orange
8
1 tablespoon finely chopped red pepper flakes
9
Salt to taste
10
1/2 cup fresh parsley leaves

Ingredients

1
400g cooked fusilli al dente
2
150g crumbled ricotta cheese
3
200g cooked and cubed eggplant
4
3 tablespoons grated Parmesan cheese
5
1/2 cup chopped black olives
6
1/3 cup olive oil
7
Orange juice from 1/2 orange
8
1 tablespoon finely chopped red pepper flakes
9
Salt to taste
10
1/2 cup fresh parsley leaves

Directions

1
In a bowl, combine the fusilli and eggplant
2
À separate, mix together the ricotta cheese, Parmesan cheese, black olives, olive oil, orange juice, red pepper flakes, and salt
3
Gently fold in the fusilli and sprinkle with parsley leaves.

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