Pasta Melanzana recipe

All Recipes World Cuisine Recipes European Italian

Ingredients

¾ cup bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons olive oil
4 cloves garlic, finely chopped
1 tablespoon butter
3 cups fresh spinach, chopped
3 tablespoons fresh lemon juice
salt and pepper
¾ cup grated Parmesan cheese, divided
cracked black pepper to taste

Nutrition Info

296.7 calories
carbohydrate: 16.6 g
cholesterol: 24.1 mg
fat: 22.3 g
fiber: 5.5 g
protein: 10.5 g
saturatedFat: 7 g
servingSize: -
sodium: 329 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic, cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.

  3. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the 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.

Recipe Yield

4 servings

Recipe Note

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Pasta Melanzana Recipe, simple recipe Pasta Melanzana, recipe Pasta Melanzana, recipe Pasta Melanzana, Pasta Melanzana recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe pasta, , prima recipes , baking , tasty recipe best recipes