Pasta Melanzana
A delicious pasta dish featuring eggplant, spinach, and Parmesan cheese that is simple yet flavorful.
Ingredients
- bow tie (farfalle) pasta (0.75 cup)
- eggplant (1 medium)
- olive oil (4 tablespoons)
- garlic (4 cloves)
- butter (1 tablespoon)
- fresh spinach (3 cups)
- fresh lemon juice (3 tablespoons)
- salt (0 )
- pepper (0 )
- grated Parmesan cheese (0.75 cup)
- cracked black pepper (0 )
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
- Meanwhile, heat olive oil and butter in a skillet over medium heat. Add garlic; cook and stir until softened. Mix in eggplant. Let eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
- Mix in spinach and season with salt and pepper. Cook, stirring occasionally, for 3 minutes. Stir in drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 297
- fat: 22 g
- sats: 7 g
- carbs: 17 g
- fibre: 6 g
- protein: 11 g
- salt: 0 g