Preparation:
1. While the pasta cooks, cut the eggplant into 1 or 2 inch pieces and fry in olive oil. Drain the oil and transfer the eggplant to paper towels. SK 2 Saute the onion (we just used a little of the olive oil but butter is good too) till translucent, then the mushrooms and the spinach until the
spinach is all wilted.
3. Melt the butter in the cream.
4. Drain the pasta, toss in a bowl with the vegetables and cream (we just threw the peas in and let them thaw in the pasta).
5. Add the parmesan last and toss again. You can reheat it in the oven just before serving if you prepared it ahead of time.
Difficulty : easy. Precision : approximate measurements. |
