I don’t know about you but come September our life gets pretty crazy. Relaxing days hanging on the beach wit the kids is at an end and school is starting back up. With that also comes karate, soccer and hockey; and thats just the boys… I teach zumba twice a week on top of that. We are just running all over so family time is really important and a priority for our family. This Rigatoni with Eggplant, Peas & Ricotta is a great meal for a Perfect Pasta Night with your family.
Pasta is always a family favorite in my house and I love coming up with new dishes. I know that when the weather starts to cool and those Jersey tomatoes are no more, I definitely crave those summer flavors. I was recently given the opportunity to try our a new line of pasta sauces from Mezzetta. I knew that the Mezzetta Napa Valley Homemade Tomato & Sweet Basil Pasta Sauce would be perfect for this Rigatoni and to satisfy my craving for those fresh summer flavors. This Rigatoni with Eggplant, Peas & Ricotta is a wonderful comfort meal and with just a handful of ingredients this one comes together easily and quickly.
When it comes to my family, quality of ingredients is super important so when I saw that this Homemade Sauce was made from California plum tomatoes, imported olive oil, fresh onions, fresh garlic, fresh basil, seas salt and spices… yea this works for my family! With the time saved not being in the kitchen I get to spend time talking to my hubby and kids about their days and enjoying time together. That right there is priceless.
If you want to throw the Perfect Pasta Night for your family with Mezzetta too you should head over and enter their GIVEAWAY!
Prizes:
• Grand Prize (1): Perfect Pasta Night. Cooking kit includes: Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Dried Pasta + Apron + Grocery Tote + Chef’s Hat + Cheese Grater + Recipe Cards + $500 grocery gift card • Runner Up Prizes (10): Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Recipe Cards
- 2 lbs rigatoni
- 1 jar of Mezzetta Homemade Tomato & Sweet Basil Sauce
- 6 Japanese eggplants, large dice
- 1 1/2- 2 cups frozen peas
- 1/4 cup olive oil
- small container ricotta
- fresh basil for garnish
- In a large saute pan, over medium high heat, add the olive oil and eggplant. Season lightly with salt and pepper. Cook until the eggplant is golden and tender. Set aside.
- Cook the pasta to a couple minutes shy of al dente {see pkg for cooking times} and drain.
- To the pasta pot add the jar of tomato sauce and warm.
- Toss in the pasta, eggplant, peas and salt & pepper to taste. Cook for just a couple minutes.
- Platter and top with ricotta and fresh basil.
****DON’T FORGET TO ENTER THE PERFECT PASTA NIGHT GIVEAWAY NOW! ****
*Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
