|2 servings||calories per servings 506||protein serving 20 g||carbs per serving 62 g||total fat per serving 22 g|
Farfalle is basically the black-tie attire of the pasta world, so it’s not surprising that this beautiful pasta dish is perfect for an at-home dinner date. If you’ve never tried Japanese eggplant, its time for you to give the classic eggplant’s lighter in color and much less bitter cousin a try! This dish lets the flavors of fresh bell pepper, shallots, and Japanese eggplant shine through. A healthy topping of shaved Parmesan and parsley gives this dish a bright yet savory finish.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||7 g|
Fill a medium saucepan with about 5 cups of water, stir in kosher salt and place on high heat to bring to a boil. This is your pasta cooking water.
Prepare your mise en place: Peel, halve and thinly slice shallot. Remove stem from eggplant, halve lengthwise and thinly slice crosswise. Remove stem and seeds from bell pepper, and thinly slice. Drain liquid from capers. Halve the lemon, and juice 1 half (reserve remaining half for another use). Pick and roughly chop parsley.
When the water boils add the pasta, stirring continuously so pasta does not stick to itself or the pot. Cook pasta for 11 minutes, or until tender but not mushy. Remove about 2 tablespoons of the cooking liquid and reserve. Drain pasta in a colander but do not rinse.
While pasta cooks, place a large sauté pan over medium heat. Add oil, crushed red pepper and shallot, and cook 2 minutes, stirring occasionally. Add eggplant, bell pepper and 1/2 teaspoon PeachDish salt, and cook another 4-5 minutes, stirring occasionally.
Add drained pasta, reserved pasta cooking water, butter, lemon juice, capers and walnuts. Cook 1-2 minutes longer, or until sauce has thickened slightly.
Remove from heat. Add parsley and Parmesan. Stir to combine, and season to taste with PeachDish salt.
Divide the pasta between 2 plates, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...