Description
One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4