Pasta Melanzana

Description

• Source: My All Recipes
• Servings Per Recipe: 4

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

Procedures

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Keep warm.
4. Meanwhile, heat the olive oil and butter in a skillet over medium heat.
5. Add the garlic; cook and stir until softened.
6. Mix in the eggplant.
7. Let the eggplant cook for 5 minutes without stirring.
8. Then stir and cook until tender, about 5 more minutes.
9. Mix in the spinach and season with salt, and pepper.
10. Cook, stirring occasionally, for 3 minutes.
11. Stir in the drained pasta and lemon juice along with ½ cup Parmesan cheese.
12. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Nutritional information

Per serving:

• Calories: 304 | Total Fat: 22.5g | Cholesterol: 23mg | Sodium: 498mg | Total Carbs: 17g | Dietary Fiber: 4.4g | Protein: 11.1g