Lemon-Infused Eggplant Pasta with Spinach and Parmesan

Recipe Collection: Dinner

Lemon-Infused Eggplant Pasta with Spinach and Parmesan elevates your dinner with a vegetarian dish that showcases the earthy richness of eggplant, brightened by fresh lemon juice and topped with creamy Parmesan. Perfect for a quick weeknight meal, it’s a fantastic way to incorporate more vegetables into your diet. With its vibrant flavors, this Italian-inspired recipe is versatile enough for lunch or dinner, pairing beautifully with a side salad or garlic bread.

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Overview

This delightful pasta dish combines the earthy flavors of eggplant with the fresh zest of lemon, complemented by the richness of Parmesan cheese. Perfect for a light yet satisfying meal, this recipe is a wonderful way to enjoy eggplant in a new and exciting way.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Italian

Serving Size: 4

Cooking Time: 30 minutes

Ingredients

• 0.75 Cups bow tie (farfalle) pasta
• 1 Medium eggplant, peeled
• 4 Tablespoons (tbsp) olive oil
• 4 Cloves garlic, minced
• 1 Tablespoon (tbsp) butter
• 3 Cups fresh spinach, torn
• 3 Tablespoons (tbsp) fresh lemon juice
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.75 Cups Parmesan cheese, grated
• 1 Pinch cracked black pepper, to taste

Steps

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. Drain and keep warm.
2. Meanwhile, heat olive oil and butter in a skillet over medium heat. Add garlic and cook until softened.
3. Mix in the eggplant and let it cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
4. Add the spinach to the skillet and season with salt and pepper. Cook, stirring occasionally, for 3 minutes.
5. Stir in the drained pasta, lemon juice, and 0.5 cups of Parmesan cheese.
6. Transfer to a serving dish and top with the remaining Parmesan cheese and cracked black pepper.

Enjoy your homemade Lemon-Infused Eggplant Pasta with Spinach and Parmesan!