Drive away with green broad beans and ricotta
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Integral pennette with aubergine cream
ingredients
servings
2
Aubergine
1 unit
Wholewheat penne
160 oz
Datterino tomatoes
125 oz
Chickpeas
100 oz
Extra virgin olive oil
4 spoons
Salt
2 pinches
Chili powder
1 spoon
Brown sugar
2 spoons
first courses from Italy
Integral pennette with aubergine cream
Integral pennette with aubergine cream
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasteful lunch with simple ingredients
preparation
step 1
Pre-heat the oven in static mode at 200 ° C. While cutting the ends of the aubergine, cut it long, make incisions and place on a baking sheet, without dressing it. Now cut the tomatoes in half, arrange them on the trglia and season with oil, a pinch of sugar
step 2
Bake for 40-45 minutes. Halfway through cooking, put the water for the pasta on the stove. When cooked, let it cool. Take lamelanzana, peel it, and blend with a pinch of salt, a little oil and some chilli powder for a little more taste.
step 3
In a bowl, season the chickpeas with salt and oil. At this point season the pasta. And enjoy your meal
