Recipes Pasta Melanzana

Pasta Melanzane is a delicious way to cook eggplant! It’s relatively low-calorie and high in protein and fiber. Cooking it is involved but very easy to do. Everyone will love this dish!


3/4 cup bow tie (farfalle) pasta
1 medium eggplant, peeled and cubed
4 tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1 tablespoon butter or margarine
3 cups fresh spinach, chopped
3 tablespoons fresh lemon juice (can be substituted with store bought)
salt and pepper
3/4 cups grated parmesan
cracked black pepper to taste (not necessary)


Bring a large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes or until al dente; drain and 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 it cook for 5 minutes without stirring. Then stir and cook 5 more minutes or until tender. Mix in the spinach with the eggplant and season with salt and pepper. Cook, stirring the mixture occasionally, for 3 minutes and then add in the cooked pasta, lemon juice, and parmesan cheese. Put in a serving dish and top with remaining parmesan cheese and cracked black pepper and serve hot.

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