A great way to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini or seashells.
3/4 cup (125g) bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons olive oil
4 cloves garlic, finely diced
1 tablespoon butter
3 cups fresh spinach, diced
3 tablespoons fresh lemon juice
1 pinch salt and pepper
3/4 cup (90g) grated Parmesan cheese, divided
1 pinch cracked black pepper, to taste
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Directions Preparation:10min › Cook:15min › Extra time:25min › Ready in:50min
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 frypan 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.