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Pasta Melanzana

SUBMITTED BY: SPEARL20  PHOTO BY: MGEE73 

"One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells."
Pasta Melanzana Recipe
RECIPE RATING:
This recipe has been rated 58 times with an average star rating of 4.2
Read Reviews (45)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

  1. 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.
  2. 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.
  3. 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Jun. 17, 2007 by Katherine 
This was quite good. An interesting cominbation of flavors. As suggested by a previous... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on May 14, 2007 by morning*star 
I couldn't disagree more with the prior review that only rated this recipe at one star. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed on Sep. 14, 2007 by Chef Rob 
My thought is to purge the eggplant first, and allow the sweetness to come out. Peel and slice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Jul. 26, 2007 by Susan 
I only gave this 4 stars simply because my family doesn't care for eggplant. However, using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Jul. 30, 2007 by JULIEKID 
This recipe was fantastic. I hope everybody is realizing that the author probably meant "3/4... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on May 27, 2007 by Veggie 
This recipe is great! I halved it and used only 1 tablespoon of olive oil instead of the 2... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed on May 9, 2007 by Spinophile 
This dish is absolutely horrible. Guess I'll be going to bed hungry tonight. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Jun. 1, 2007 by Jtms 
A superb mishmash of flavors! Next time I make this, I'm going to use about 5 cups chopped... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed on May 29, 2007 by Kimberlee 
The eggplant needs a little more time to cook than 10 minutes...i would say five more minutes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Jul. 26, 2007 by EILISH40 
So good to see a healthy recipe that includes eggplant. So many have a lot of oil and are... MORE

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Recipe Submitter:

Photo by SPEARL20

Cooking Level: Intermediate

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Nutritional Information
Pasta Melanzana

Servings Per Recipe: 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

VIEW DETAILED NUTRITION

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