Lemon-Infused Eggplant Spinach Pasta

Recipe Collection: Dinner

Lemon-Infused Eggplant Spinach Pasta elevates your dinner with a vegetarian Italian dish that bursts with fresh flavors. The combination of tender eggplant, vibrant spinach, and a refreshing lemon finish creates a satisfying meal that’s perfect for any occasion. This recipe is dairy-free, making it suitable for those with lactose intolerance.

With its versatile flavor profile, this pasta can be enjoyed as a main course or a side dish. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Select this recipe today and transform your cooking experience!

Overview

This delightful pasta dish combines the rich flavors of eggplant and spinach with a zesty lemon twist, all topped with savory Parmesan cheese. Perfect for a light yet satisfying meal, this recipe is sure to become a favorite in your kitchen.

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 grated Parmesan cheese, divided
• 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 cubed eggplant and let it cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
4. Add the torn 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 cup of Parmesan cheese. Mix well.
6. Transfer the pasta mixture to a serving dish and top with the remaining Parmesan cheese and cracked black pepper. Serve immediately.

Enjoy your homemade Lemon-Infused Eggplant Spinach Pasta!