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- 3/4 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
- 3/4 cup grated Parmesan cheese, divided
- cracked black pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 22.3g|
|Saturated Fat 7g|
|Total Carbohydrate 16.6g|
|Dietary Fiber 5.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|