PlumTally

Recipe combo

Eggplant 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.

Loading recipe combo details...

Ingredients and instructions

Servings
4
Total time
50 min
Prep
15 min
Cook
35 min

Ingredients

  • 12 Ounce whole wheat penne - 12 (ounces)
  • 1.5 Pound eggplant - 1 1/2 (pounds), Cut into 1/2-inch cubes.
  • 5 Ounce baby spinach - 5 (ounces)
  • 28 Ounce crushed tomatoes - 28 (ounces)
  • 1 Ounce Parmesan cheese - 1 (ounce), Finely grated and used as a restrained finish.
  • 0.5 Ounce fresh basil - 1/2 (ounce), roughly chopped
  • 3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
  • 6 Ounce yellow onion - 6 (ounces), diced
  • 4 Count garlic - 4 (cloves), minced
  • 1 Each lemon - 1 (count), Zested and squeezed for 1 tablespoon lemon juice.
  • 1 Tablespoon kosher salt - 1 (tablespoon), Used as 2 teaspoons in the pasta water and 1 teaspoon with the eggplant.
  • 0.5 Teaspoon black pepper - 1/2 (teaspoon)
  • 4 Quart 4 quarts water, Used to boil the pasta; 1 cup is reserved and 1/2 cup is added to the sauce.

Instructions

  1. Prepare the ingredients

    1. *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.

  2. Boil the pasta

    2. 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.

  3. Brown the eggplant

    3. 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.

  4. Bloom the aromatics

    4. Add *the garlic and black pepper* to the skillet and cook for *30 seconds*, stirring constantly, until fragrant.

  5. Simmer the sauce

    5. 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.

  6. Toss pasta with sauce

    6. 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.

  7. Finish with greens, herbs, and lemon

    7. Fold in *the baby spinach* by handfuls until *just wilted*, 1 to 2 minutes. Stir in the basil and *1 tablespoon lemon juice*.

  8. Serve

    8. Divide into 4 dinner portions and finish with *1 ounce Parmesan total*. Serve *hot*.