Pasta Melanzana
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Recipe Summary Pasta Melanzana
One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.
Ingredients | Vegetarian Pasta Recipes Jamie Oliver¾ cup bow tie (farfalle) pasta1 medium eggplant, peeled and cubed4 tablespoons olive oil4 cloves garlic, finely chopped1 tablespoon butter3 cups fresh spinach, chopped3 tablespoons fresh lemon juicesalt and pepper¾ cup grated Parmesan cheese, dividedcracked black pepper to tasteDirectionsBring 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.Info | Vegetarian Pasta Recipes Jamie Oliverprep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
TAG : Pasta MelanzanaWorld Cuisine Recipes, European, Italian,
