Pasta Melanzana

Ingredients

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Garlic

  Raw

  1 cloves, minced or 3g

• Parmesan cheese

  Shredded

  ³⁄₁₆ cup or 15g

• Spinach

  Raw

  ¾ cup or 23g

• Eggplant

  Raw

  ¼ eggplant, peeled (yield from 1-1/4 lb) or 115g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Salt

  Table

  ¼ dash or 0.1g

• Lemon juice

  Raw

  ¾ tbsp or 11g

• Whole wheat pasta

  Dry

  2 oz or 57g

• Butter

  Unsalted

  ¼ tbsp or 4g

Directions

1. Peel and cube eggplant. Finely chop garlic. Chop spinach.
2. 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.
3. 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.
4. 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.

Similar Foods

• Melanzana Linguine