Whole-wheat pasta melanzana with spinach and parmesan

Discover the deliciously healthy Whole-Wheat Pasta Melanzana with Spinach and Parmesan. This vibrant and easy-to-make dish features tender eggplant sautéed in garlic and olive oil, mixed with fresh spinach and whole-wheat pasta. Topped with grated parmesan and a hint of lemon juice for a tangy twist, it's a delightful blend of flavors that will satisfy your taste buds. Perfect for a nutritious and flavorful meal.

  • 03 Mar 2025
  • Cook time 15 min
  • Prep time 10 min
  • 4 Servings
  • 11 Ingredients

Whole-wheat pasta melanzana with spinach and parmesan

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.

Ingredients:

1 dash black pepper
1/10g
4 garlic cloves
12g
1 cup grated parmesan cheese
100g
3 cups spinach
90g
1 eggplant
460g
4 tbsp olive oil
55g
1 dash black pepper
1/10g
1 dash salt
0.40g
3 tbsp lemon juice
44g
3 oz whole-wheat pasta
81g
1 tbsp butter
14g

Instructions:

1. Prepare the Eggplant:
- 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.
2. Cook the Pasta:
- 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.
3. Sauté the Garlic and Spinach:
- 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.
4. Combine Ingredients:
- 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.
5. Finish and Serve:
- 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.

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.

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.

Nutrition Facts
Serving Size210 grams
Energy
Calories 200kcal10%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 18g5%
Fiber 4.75g13%
Sugar 4.65g5%
Fat
Fat 24g28%
Saturated 8g25%
Cholesterol 30mg-
Vitamins
Vitamin A 150ug17%
Choline 20mg3%
Vitamin B1 0.11mg9%
Vitamin B2 0.20mg15%
Vitamin B3 1.57mg10%
Vitamin B6 0.23mg13%
Vitamin B9 60ug15%
Vitamin B12 0.34ug14%
Vitamin C 14mg16%
Vitamin E 1.00mg7%
Vitamin K 110ug95%
Minerals
Calcium, Ca 260mg20%
Copper, Cu 0.18mg20%
Iron, Fe 1.04mg9%
Magnesium, Mg 60mg14%
Phosphorus, P 230mg18%
Potassium, K 460mg13%
Selenium, Se 18ug31%
Sodium, Na 500mg34%
Zinc, Zn 1.69mg15%
Water
Water 160g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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