Four vegetarian dishes you'll keep coming back to:
Pasta Melanzana
A few weeks ago, we saw another pasta recipe using mascarpone in the sauce.
Recipe Summary Pasta Melanzana
One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.Ingredients | Vegetarian Pasta Recipes Jamie Oliver
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 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
Info | Vegetarian Pasta Recipes Jamie Oliver
prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
