Pasta Melanzana Recipe

Pasta Melanzana Recipes

  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins


Original recipe makes 4 servings

  •  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.
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