Pasta Melanzana

How to cook 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.


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

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