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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 344.4
  • Total Fat: 19.9 g
  • Cholesterol: 14.8 mg
  • Sodium: 373.9 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 13.1 g

View full nutritional breakdown of Pasta Melanzana calories by ingredient
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Pasta Melanzana

Submitted by: GEEKYME

Introduction

You can use any interesting shaped pasta for this - I prefer rotini or bowtie. The salt is to taste and, depending on how much you use, will change the sodium in this dish You can use any interesting shaped pasta for this - I prefer rotini or bowtie. The salt is to taste and, depending on how much you use, will change the sodium in this dish
Number of Servings: 4

Ingredients

    2 cup bow tie (farfalle) pasta
    1 medium eggplant, peeled (if desired) 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



    Serve with salad and fruit to round out this meal.

Directions

Makes 4 servings - not sure about size of servings - but about 1.5 cups.

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.

Sprinkle cubed eggplant with salt. Let sit for 5 minutes and rinse. This eliminates bitterness and brings out the sweetness.

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.


Number of Servings: 4

Recipe submitted by SparkPeople user GEEKYME.






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