Pasta Melanzana

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

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 297 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.