Pasta Melanzana

Pasta Melanzana
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  • cracked black pepper to taste
  • ¾ cup grated Parmesan cheese, divided
  • salt and pepper
  • 3 tablespoons fresh lemon juice
  • 3 cups fresh spinach, chopped
  • 1 tablespoon butter
  • 4 cloves garlic, finely chopped
  • + 3 more ingredients
    • 4 tablespoons olive oil
    • 1 medium eggplant, peeled and cubed
    • ¾ cup bow tie (farfalle) pasta

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 ...

View full recipe at SpringPad


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