RCI-ND.002.0084.001
Pasta Melanzana
* Source: My All Recipes * Servings Per Recipe: 4
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- ¾ cup
- eggplant1 mediumpeeled and cubed
- 4 tablespoons
- garlic4 clovesfinely chopped
- 1 tablespoon
- fresh spinach3 cupschopped
- 3 tablespoons
- 1 unit
- grated Parmesan cheese¾ cupdivided
- cracked black pepper to taste1 unit
Method
1
Bring a large pot of salted water to a boil and cook the farfalle pasta according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2 minutes
3
Add the cubed eggplant to the skillet and sauté for 8-10 minutes, stirring occasionally, until golden and tender; season with salt and pepper.
9 minutes
4
Push the eggplant to the sides of the skillet and add the remaining 2 tablespoons of olive oil to the center.
1 minutes
5
Add the chopped garlic to the center and cook for 1 minute until fragrant, then stir to combine with the eggplant.
6
Add the chopped spinach to the skillet in batches, stirring until each batch wilts before adding more, then cook for 2-3 minutes until fully wilted.
3 minutes
7
Stir in the butter and fresh lemon juice, then add the cooked farfalle pasta to the skillet and toss gently to combine.
8
Add ½ cup of the grated Parmesan cheese and toss again until evenly distributed; taste and adjust seasoning with salt and cracked black pepper as needed.
9
Divide the pasta among four serving bowls and top each portion with the remaining Parmesan cheese and additional cracked black pepper to serve.