50mEggplant Pasta with Parmesan
Whole wheat penne is tossed with tender eggplant, spinach, tomatoes, basil, lemon, and a restrained Parmesan finish. It is a satisfying Mediterranean-style family dinner with vegetables and whole grains at the center.
- Energy
- 539 calories per serving
- Protein
- 21.7 g per serving
- Carbs
- 91.2 g per serving
- Fat
- 15.5 g per serving
- Sodium
- 2058 mg per serving
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- crushed tomatoes-28 oz
- eggplant-1.5 lb
- whole wheat penne-12 oz
- yellow onion-6 oz
- baby spinach-5 oz
- Parmesan cheese-1 oz
- extra-virgin olive oil-3 tbsp
- fresh basil-0.5 oz
- garlic-4 cloves
- lemon-1 each
- kosher salt-1 tbsp
- black pepper-0.5 tsp
- water-4 qt
Prepare the ingredients: dice the onion, mince the garlic, cut the eggplant into 1/2-inch cubes, roughly chop the basil, finely grate the Parmesan, zest the lemon, and squeeze 1 tablespoon lemon juice.
Use a stable cutting board and keep fingers clear of the knife while cutting the eggplant, onion, garlic, and basil.
Bring 4 quarts water to a boil in the large pot. Add 2 teaspoons kosher salt, cook the penne until 1 minute shy of al dente, reserve 1 cup pasta water, then drain.
Use caution when draining pasta, as steam and boiling water can burn.
While the pasta water heats, warm the olive oil in the skillet over medium-high heat. Add the onion, eggplant, and 1 teaspoon kosher salt; cook, stirring often, until the eggplant is browned in spots and tender, 10 to 12 minutes.
Keep skillet and pot handles turned inward while cooking.
Add the garlic and black pepper to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
Stir in the crushed tomatoes and lemon zest. Simmer at gentle bubbling, stirring occasionally, until the sauce thickens and coats the eggplant, 12 to 15 minutes.
Let the sauce simmer gently to prevent hot tomato splatters.
Add the drained penne and 1/2 cup reserved pasta water to the sauce. Toss over medium heat until the pasta is glossy and well coated, 1 to 2 minutes.
Fold in the baby spinach by handfuls until just wilted, 1 to 2 minutes. Stir in the basil and 1 tablespoon lemon juice.
Divide into 4 dinner portions and finish with 1 ounce Parmesan total. Serve hot.
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