Pasta Melanzana Recipe

Name: Pasta Melanzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup bow tie (farfalle) pasta, 1 medium eggplant, peeled and cubed, 4 tablespoons olive oil, 4 cloves garlic, finely chopped, and more.

Yes, Pasta Melanzana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Melanzana

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