pasta melanzana

pasta melanzana
  • 3/4 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
  • 3/4 cup grated Parmesan cheese, divided
  • cracked black pepper to taste



  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.

04/10/2017
pasta melanzana, Main Dish recipe PT10M PT2H 6 435 calories
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