Pasta Melanzana

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: My All Recipes
 * Servings Per Recipe: 4

Ingredients

 * 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

 * 1) Bring a large pot of lightly salted water to a boil.
 * 2) Add pasta and cook for 8 to 10 minutes or until al dente; drain.
 * 3) Keep warm.
 * 4) Meanwhile, heat the olive oil and butter in a skillet over medium heat.
 * 5) Add the garlic; cook and stir until softened.
 * 6) Mix in the eggplant.
 * 7) Let the eggplant cook for 5 minutes without stirring.
 * 8) Then stir and cook until tender, about 5 more minutes.
 * 9) Mix in the spinach and season with salt, and pepper.
 * 10) Cook, stirring occasionally, for 3 minutes.
 * 11) Stir in the drained pasta and lemon juice along with ½ cup Parmesan cheese.
 * 12) Transfer to a serving dish and top with remaining cheese and cracked black pepper.

Nutritional information
Per serving:
 * Calories: 304 | Total Fat: 22.5g | Cholesterol: 23mg | Sodium: 498mg | Total Carbs: 17g | Dietary Fiber: 4.4g | Protein: 11.1g