Pasta Melanzana

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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 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.
• 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.