This Penne with Eggplant and Mint can be made in about 10 minutes and is bursting with so much flavor!
I don’t know about you, but I have been making a lot more pasta dishes lately. Mainly due to food shortages here.
The pasta aisle at our grocery store is pretty bare. So I went to Amazon and surprisingly found gluten free pasta (affiliate link) was available, Yay! It’s the little things.
I used very little ingredients for this dish. I had an Eggplant that was getting ready to go bad so I decided to use this along with some fresh Mint from the garden.
I must say the pairing of Mint along with Eggplant is so good. It’s like they were made for each other.
I typically don’t use jar pasta sauces. I find there’s more flavor when you add the cooked al dente pasta to the sautéed Eggplant along with some of the pasta water, seasonings, and of course the Parmesan Cheese!
Sometimes simplicity in cooking is the best.
I hope you love this Penne with Eggplant and Mint as much as we did! It’s:
- Easy to make
- Refreshing
- Filling
- and 100% Satisfying
If you like this recipe, try some of my other pasta favorites below!
Lemon Basil Pesto Spaghetti with Burrata
Lemon Pesto Penne with Crispy Prosciutto and Asparagus
Arugula Pesto Penne with Sautéed Zucchini
Calamarata with Bacon in a fresh Tomato Sauce
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Penne with Eggplant and Mint
Ingredients
- 12 oz Penne Pasta I used Barilla gluten free
- 1 Large Eggplant Cubed into bite size pieces
- 1/4 cup EVOO
- 4 Cloves Minced Garlic
- 1/4 tsp Crushed Red Pepper Flakes
- 1 cup Shredded Parmesan Cheese divided
- 2 Tbs Fresh Chopped Mint Leaves
- 1 Tbs Sea Salt for the pasta water
Instructions
- In a large pot fill 3/4 full with water and bring to boil
- Add 1 Tbs Sea Salt and add Penne, cook as directed on package or until al dente
- While pasta is cooking start the rest
- Reserve 1 cup of the pasta water before draining
- In a large deep pan add EVOO and heat over med/high heat
- When oil starts to shimmer add Garlic and Red Pepper Flakes
- Sauté 1 minute
- Add Eggplant and toss occasionally until golden brown and tender, about 8-10 minutes
- If Eggplant starts to look to dry add a little more EVOO while cooking
- Add the cooked Penne to the Eggplant, 1/2 cup of Parmesan and reserved pasta water
- Cook 1 minute tossing to mix all ingredients together
- Remove from heat and sprinkle Mint and the rest of the Parmesan over the pasta
- Enjoy!
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