Penne Con Funghi E Melanzane Recipes

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PENNE CON FUNGHI E MELANZANE



Penne Con Funghi E Melanzane image

This pasta dish is great with porcini mushrooms but they might be a little bit pricey so just regular crimini or portobello mushrooms will do fine. Also romano or parmesan cheese is an awesome addition for the dish.

Provided by Be Nutritious

Categories     One Dish Meal

Time 1h20m

Yield 4 bowl, 4 serving(s)

Number Of Ingredients 12

1 eggplant
2 cups mushrooms
1 tablespoon chopped rosemary
1 cup chopped onion
2 minced garlic cloves
1/2 cup white wine
1 cup vegetable stock
1/4 cup cream
3 cups dry penne
salt, pepper
vegetable oil
1 tablespoon butter

Steps:

  • Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
  • After 1 hour clean the eggplant under cold running water and pat dry.
  • Chop the eggplant and mushrooms into cubes.
  • In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
  • Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
  • Meanwhile cook the pasta according to a package instructions.
  • Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.

Nutrition Facts : Calories 429.4, Fat 9.5, SaturatedFat 5, Cholesterol 24.2, Sodium 35, Carbohydrate 75.9, Fiber 13.6, Sugar 5.3, Protein 9

PASTA MELANZANA



Pasta Melanzana image

One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.

Provided by SPEARL20

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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 Facts : Calories 296.7 calories, Carbohydrate 16.6 g, Cholesterol 24.1 mg, Fat 22.3 g, Fiber 5.5 g, Protein 10.5 g, SaturatedFat 7 g, Sodium 329 mg, Sugar 4 g

PENNE WITH EGGPLANT AND SAUSAGE (PENNE CON MELANZANE E SALSICCIA



Penne With Eggplant and Sausage (Penne Con Melanzane E Salsiccia image

This recipe came about when I didn't have the correct ingredients for another dish I was going to make. As a result, I ended up creating this pasta sauce which has been a "keeper" ever since.

Provided by Pasta-Bella

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 -2 eggplant, diced
2 -3 garlic cloves, whole
1 lb bulk Italian sausage
2 -3 tablespoons red wine
2 cups beef broth
1 (28 ounce) can whole tomatoes, drained

Steps:

  • Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate.
  • In the same pan, cook the sausage.
  • Add the red wine, using it to deglaze the pan. Reduce slightly.
  • Add the broth and the tomatoes, crushing the tomatoes by hand into the pan.
  • Return eggplant to the sauce. Salt to taste.
  • Simmer until flavors blend and sauce has thickened slightly.
  • Serve over cooked penne or other pasta.

Nutrition Facts : Calories 473.8, Fat 36.6, SaturatedFat 12.9, Cholesterol 86.6, Sodium 1129.7, Carbohydrate 16.3, Fiber 6.5, Sugar 8.4, Protein 20.3

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