Pasta con Melanzane e Mascarpone
- Number of Servings: 8
Ingredients
2 eggplants or 1-lb total 6 TBSP extra-virgin olive oil 1 tsp freshly ground pepper 1&1/4 lb penne or other pasta ½ lb mascarpone cheese ½ C grated Parmesan cheese
Cut the eggplants into ½ inch cubes. Place in a saucepan with the oil and season with salt to taste and the pepper. Cover and cook over low heat, stirring occasionally, until the eggplant cubes are tender, about 45 minutes.
Bring large pot filled with salted water to a boil. Add the pasta, stir well and cook until al dente.
While the pasta is cooking, in a saucepan, dilute the mascarpone with ½ cup of the pasta water. Place over low heat to warm gently; take care that it does not boil.
Drain the pasta and place in a warmed bowl. Top with the mascarpone and the eggplant and toss to mix and serve immediately. Top with parmesan at the table.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVITAR.
Bring large pot filled with salted water to a boil. Add the pasta, stir well and cook until al dente.
While the pasta is cooking, in a saucepan, dilute the mascarpone with ½ cup of the pasta water. Place over low heat to warm gently; take care that it does not boil.
Drain the pasta and place in a warmed bowl. Top with the mascarpone and the eggplant and toss to mix and serve immediately. Top with parmesan at the table.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 490.4
- Total Fat: 26.5 g
- Cholesterol: 32.9 mg
- Sodium: 268.0 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 8.9 g
- Protein: 12.6 g
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