Remember the bruschetta with eggplant garlic we made last week?? You probably also remember that I said there’s many ways to serve this delicious eggplant. We bought a gluten-free fresh pasta and mixed it with the eggplant garlic and on top we added fresh parmesan cheese. Usually, we never eat pasta, it’s so rare!! While we were eating and appreciating every bite with a glass of rosé we were talking about the fact that we wish that every meal could literally take 5 minutes to be make and still be delicious, refreshing, quick and healthy. This eggplant garlic pasta is simple, fast, but still elegant enough to be served along with a green salad for any friend or family gathering.
1lb. your favorite pasta
Fresh Parmesan cheese
Fill a large pot with water, add half tablespoon of salt and bring to a boil. Add pasta and cook until al dente and drain.
Mix in eggplant garlic oil and stir lightly to coat the pasta.
Sprinkle with the Parmesan cheese and serve cold.
Beijos e Tchau!