MENU

Spinach and Eggplant Rigatoni with Lemon Cream Sauce Recipe

Touch Hearts to Rate
1 vote | 1734 views

Spinach and Eggplant Rigatoni is one of the simplest pasta recipes and yet so full of flavors though the original recipe had spicy sausages, to give the recipe a pure vegetarian twist I added chili flakes, eggplant and spinach.

Prep time:
Cook time:
Servings: 2 plates
Tags:

Ingredients

Cost per serving $3.31 view details
  • 200g rigatoni pasta
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 round small sized eggplant, cut into fine cubes
  • 1 tsp. crushed red chile flakes
  • 1 bunch spinach, stemmed and roughly chopped
  • ½ Cup light cream
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, as per taste
  • 4 tbsp olive oil

Directions

  1. In a pan 2 tbsp olive oil over medium high heat and add eggplant cubes. Saute until eggplant is cooked and tender but not mushy, during the process keep on stirring the pan frequently for even cooking.
  2. Heat oil in a saucepan over medium-high heat. Add garlic, onion and saute for 2 - 3 minutes or until translucent but not brown.
  3. Add red chili flakes; cook, stirring occasionally, about 5 minutes.
  4. Add chopped spinach, season with salt and pepper, and cook until wilted, about 3 minutes.
  5. Add cream and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes.
  6. Season with salt and pepper; set aside and keep warm.
  7. Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring occasionally until cooked as per your liking. I usually prefer tasting pasta to check for doneness.
  8. Drain in a colander, reserving ¼ cup cooking water; add both pasta and water to reserved sauce and cook about 5 minutes more or until sauce thickens.
  9. Fold in cooked eggplant and mix nicely. Switch off the flame.
  10. Drizzle lemon juice and serve hot.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - May 31 »
Today - May 31
June 1 - 7
June 8 - 14
June 15 - 21
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 456g
Recipe makes 2 servings
Calories 455  
Calories from Fat 348 76%
Total Fat 39.48g 49%
Saturated Fat 11.09g 44%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 133mg 6%
Potassium 1281mg 37%
Total Carbs 23.97g 6%
Dietary Fiber 9.8g 33%
Sugars 6.91g 5%
Protein 7.77g 12%

Languages

Leave a review or comment