Pasta Melanzana
Ingredients: 3/4 cup bow cord (farfalle) pasta 1 medium eggplant, peeled and cubed 4 tablespoons olive lubricate 4 cloves garlic, finely chopped 1 tablespoon butter 3 cups fresh spinach, chopped 3 tablespoons fresh lemon juice salt and sprinkle 3/4 cup grated Parmesan cheese, divided cracked black pepper to delicacy
Directions: Bring a large pot of lightly salted water to a fume. Add pasta and cook also in behalf of 8 to 10 minutes or until al dente; down. Keep passionate. Meantime, heat the olive oil and butter in a skillet over medium kindle. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook respecting 5 minutes without dramatic. Then stir and cook until difficult, apropos 5 more minutes. Mix in the spinach and season with dry humour, and spatter. Cook, stirring irregularly, on 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 stipple.
Nutritional:
Servings Per Modus operandi: 4
Amount Per Serving
Calories: 297
Total Fat: 22.3g Cholesterol: 24mg Sodium: 426mg Total Carbs: 16.6g Dietary Fiber: 5.5g Protein: 10.5g
Prepare time:10 Min
Cook time:15 Min
Ready in:25 Min
Serving over the extent of:4 peoples