Pasta Melanzana


  • 3/4 cup bow tie (farfalle) pasta 1 medium eggplant, peeled 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
  • cracked black pepper to taste


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.

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.

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