Whole Grain Penne with Eggplant, Cherry Tomatoes and Parmesan
Course Main Course
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Draining Time 1 hourhour
Servings 6(click to scale)
Calories 360kcal
Ingredients
3cupfresh eggplantpeeled, small diced, 1/4"
1/2tspkosher salt
2tbspextra virgin olive oil
1fresh yellow onions
1/4tspcrushed red pepper flakes
1/4tspground black pepper
1pintfresh cherry tomatoeshalved
1tbspall-purpose flour
1/4cupfresh basil
3/4cupshredded Parmesan cheese
1poundwhole wheat penne pasta
1/2poundfresh spinachchopped
Instructions
Sprinkle eggplant with salt. Transfer to a colander and place a weight on top. Allow the eggplant to drain for 1 hour.
Heat olive oil in a large skillet over medium heat. Add onions and red pepper flakes. Sweat until the onions are translucent, about 5 minutes.
Dredge the seasoned and drained eggplant in the flour and add to the skillet. Cook over medium heat until thoroughly cooked. Add cherry tomatoes to skillet and season with pepper. Cook an additional 2 minutes.
Add pasta to boiling water and cook according to package directions. Drain and reserve some of the cooking water.
Toss pasta in the skillet with the sauce and the spinach. Allow the spinach to wilt slightly. Add the reserved cooking water in small amounts at a time until the sauce reaches the desired consistency. Top with the shredded parmesan cheese and basil.