Eggplant and Spinach Pasta

    Eggplant and Spinach Pasta


    110 people made this

    A great way to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini or seashells.

    Serves: 4 

    • 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

    Preparation:10min  ›  Cook:15min  ›  Extra time:25min  ›  Ready in:50min 

    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 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.
    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.
    4. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

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