Pasta Melanzana

Pasta Melanzana Healthy Recipe

4 Servings 15 min Cook

Macros/Serving: 321 Calories
Tags:vegetarian | pasta


1 Dash Pepper
4 Cloves, minced Garlic
3/4 Cup Parmesan Cheese
3 Cup Spinach
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
4 Tbsp Olive Oil
1 Dash Pepper
1 Dash Salt
3 Tbsp Lemon Juice
3 Oz Whole Wheat Pasta
1 Tbsp Butter


Peel and cube eggplant.

Finely chop garlic.

Chop spinach.

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.