Estimated Nutrition (whole recipe, rough)
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
- ¾ 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
- ¾ cup grated Parmesan cheese, divided
- cracked black pepper to taste
Directions
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 ½ cup Parmesan cheese.
Transfer to a serving dish and top with remaining cheese and cracked black pepper.