Whole-wheat pasta melanzana with spinach and parmesan
This Whole-Wheat Pasta Melanzana features roasted eggplant, sautéed spinach, and parmesan cheese tossed in a zesty lemon dressing. It's a healthy, flavorful dish that's both satisfying and easy to prepare.
Cook time 15 min
Prep time 10 min
Ingredients:
1 dash black pepper4 garlic cloves
1 cup grated parmesan cheese
3 cups spinach
1 eggplant
4 tbsp olive oil
1 dash black pepper
1 dash salt
3 tbsp lemon juice
3 oz whole-wheat pasta
1 tbsp butter
Experience a delicious and nutritious meal with our Whole-Wheat Pasta Melanzana, accompanied by fresh spinach and a generous sprinkle of parmesan cheese. This hearty dish combines the robust flavors of eggplant and the zesty notes of lemon juice, offering a flavorful and healthy dinner option.
Instructions:
- Dice the eggplant into approximately 1-inch cubes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced eggplant and a dash of salt. Cook, stirring occasionally, until the eggplant is golden brown and tender, about 10-15 minutes. Remove from skillet and set aside.
- While the eggplant is cooking, bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- In the same skillet used for the eggplant, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to let it burn.
- Add the spinach to the skillet, and cook until wilted, about 3-4 minutes.
- Return the cooked eggplant to the skillet with the spinach and garlic.
- Add the cooked pasta to the skillet as well.
- Pour in the lemon juice, and add the dash of black pepper.
- Mix everything together until well combined. If the mixture seems too dry, add a bit of the reserved pasta cooking water, a tablespoon at a time, until you reach the desired consistency.
- Turn off the heat and add the butter and half of the grated Parmesan cheese to the skillet.
- Toss until the pasta is well coated and the cheese has melted.
- Serve immediately, garnished with the remaining grated Parmesan cheese and an extra dash of black pepper, if desired.
With these simple steps, you’ve crafted a wholesome and delectable Whole-Wheat Pasta Melanzana with spinach and parmesan. Enjoy the rich textures and balanced flavors of this satisfying meal, perfect for a family dinner or a cozy night in.
Whole-wheat pasta melanzana with spinach and parmesan FAQ:
Cook the whole-wheat pasta according to the package instructions until al dente. This usually takes about 8-12 minutes, depending on the brand.
Yes, you can substitute eggplant with zucchini or bell peppers. Just keep in mind that cooking times may vary based on the substituted vegetable.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to prevent drying.
The eggplant is done when it is golden brown and tender, typically after about 10-15 minutes of cooking. It should be soft but not mushy.
If the dish seems too dry, add reserved pasta cooking water a tablespoon at a time until you reach the desired consistency.
Tips:
- When cooking the eggplant, ensure it's well-browned to bring out its natural flavors.
- Use fresh spinach for the best texture and nutritional value.
- Reserve some pasta cooking water to adjust the sauce's consistency if needed.
- Add the garlic towards the end of cooking to prevent it from burning and becoming bitter.
- For an extra zing, garnish with lemon zest along with the juice.
- Experiment with whole-wheat pasta brands to find the texture and taste you prefer.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 11g
Carbohydrates 18g
Fiber 4.75g
Sugar 4.65g
Fat 24g
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