Photo: Eaters Collective
Pasta Melanzana
10 ingredients
10 min + 15 min
4 servings
openrecipes
"One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells."
Estimated Nutrition (whole recipe, rough)
615
Calories
21g
Protein
34g
Fat
60g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup bow tie (farfalle) pasta
- 1 medium eggplant, peeled and cubed
- 4 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 tablespoon butter
- 3 cups fresh spinach, chopped
- 3 tablespoons fresh lemon juice
- salt and pepper
- 3/4 cup grated Parmesan cheese, divided
- cracked black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes