All Recipes Best Recipe World Cuisine Recipes European Italian

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

Nutrition Info

296.7 calories carbohydrate: 16.6 g cholesterol: 24.1 mg fat: 22.3 g fiber: 5.5 g protein: 10.5 g saturatedFat: 7 g servingSize: - sodium: 329 mg sugar: 4 g transFat: : - unsaturatedFat: : -

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.

4 servings

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.