Pasta Melanzana

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

Ingredients

• 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

Directions

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.

Pasta Melanzana