Flavored with citrus, Parmesan and Culinary Collection Sofrito, this tasty vegetarian pasta with sautéed eggplant makes a great meatless meal any night of the week.
Recipe tags: sofrito base, easy difficulty, main, vegetarian, skillet
| Quantity | Ingredient |
|---|---|
| 1 lb | dried farfalle pasta |
| 2 tbsp | Better Than Bouillon® Sofrito Base |
| ¼ cup | unsalted butter |
| 1 lbs | eggplant, peeled and diced |
| 1 | red bell pepper, diced |
| 1 | yellow bell pepper, diced |
| 6 cups | packed baby spinach |
| ½ cup | grated Parmesan cheese |
| 1 tbsp | lemon zest |
| ¼ cup | lemon juice |
Cook farfalle according to package directions, adding 1 Tbsp of Culinary Collections Sofrito to the cooking water. Reserve 1/3 cup cooking water; drain farfalle.
Meanwhile, in large skillet set over medium heat, melt butter. Cook eggplant, red pepper, yellow pepper and remaining Culinary Collection Sofrito, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown.
Add spinach and cook, stirring, for 1 to 2 minutes or until starting to wilt.
Stir in farfalle, reserved cooking water, Parmesan, lemon zest and lemon juice until well coated.
Tip: Substitute butter with olive oil if preferred.