Pasta Melanzana

Pasta Melanzana (eggplant)- 17g Carbs, 4.4g Fiber

3/4 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 3/4 cup grated Parmesan cheese, divided cracked black pepper to taste

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. NUTRITION INFORMATION Servings Per Recipe: 4 Amount Per Serving Calories: 304 Total Fat: 22.5g Cholesterol: 23mg Sodium: 498mg Total Carbs: 17g Dietary Fiber: 4.4g Protein: 11.1g

--from My All Recipes

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