The Easiest Eggplant And Lemon Zest Spaghetti

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   ["In a large saucepan on medium heat, melt the butter until sizzling. Add the leek and coat in the butter. Saute until soft, stirring even thirty seconds or so.", "Add the garlic, mushrooms, eggplant, lemon zest, and a pinch of salt and pepper. Continue to stir the vegetables, and cook for 2-3 minutes.", "In a large separate saucepan, cook the spaghetti in salted water until el dente.", "Add the cream and lemon juice to the vegetables and remove from the heat. Stir well, then pour on top of the spaghetti.", "Serve with a generous helping of grated parmesan.

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* Per serving · 4 servings · Values may vary.

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