Eclectic Recipes » Bow-Tie Eggplant Pasta

Bow-Tie Eggplant Pasta

I love cooking with squash and eggplants in the summer. My local farmer’s market has a great selection of different squash and eggplants. This week I found a beautiful bright “neon” eggplant. It has gorgeous bright color, and tastes just as good as it looks. Since it tastes so good, I wanted to make a dish to really showcase it’s flavor. I sauteed it with a little onion, garlic, and a pint of those sun gold cherry tomatoes. After they were cooked, I gave them a spin in m y food processor with a big handful of fresh basil and some Parmesan cheese. For even more flavor, I added some pine nuts and crushed red pepper.

You could certainly use a regular eggplant, and regular cherry tomatoes in this dish, and it will be just as good. For the pasta, I used Barilla Plus Farfalle pasta. It’s a super healthy, and delicious, multigrain pasta that is full of protein and Omega-3.

Here’s a little more about Barilla Plus Pasta:

A Good Source of Protein: Barilla Plus provides 10 grams of high quality protein per 56g (1/2 cup uncooked/1 cup cooked). Not all proteins are alike when it comes to quality.  A high quality protein food means that it contains essential amino acids, which are the building blocks of protein that only come from specific foods.  The high quality protein in Barilla Plus comes from ingredients such as chickpeas, lentils and egg whites. It surpasses traditional pasta in terms of protein quality and more importantly, Barilla Plus provides protein without introducing high levels of saturated fats and cholesterol found in other protein.

A Good Source of ALA Omega-3 Fatty Acids: The American Heart Association recommends eating foods containing omega-3 fatty acids, at least once a week.  Because our bodies don’t naturally produce ALA omega-3 fatty acids, they must be consumed in the diet.  Flaxseeds, used in Barilla PLUS, are a plant source of ALA (alpha linolenic acid), an essential omega-3 fatty acid.  Barilla PLUS contains 200 mg of ALA per 56 g serving, which is 15 percent of the recommended intake (1.3 g/d).

A Good Source of Fiber:  The American Dietetic Association recommends eating 20-30 grams of fiber each day to help prevent heart disease.  Barilla PLUS offers a good source of fiber through its naturally fiber-rich ingredients.  The unique multigrain blend found in Barilla PLUS – semolina (coarse durum wheat), oats, spelt and barley – delivers most of its fiber and complex carbohydrates. The fiber composition is further enhanced by the addition of legumes, ground flaxseeds and oat fiber, all sources of soluble and insoluble fiber.

Now time for the giveaway!

* $25 Visa gift card
* 2 boxes of Barilla Plus pasta

To enter, just leave a comment below telling me your favorite pasta dish.

For additional entries, share this post on twitter or facebook.

Please leave a separate comment for each entry.

Thanks and good luck!


Bow-Tie Eggplant Pasta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


1 tablesopon olive oil
1 medium eggplant, diced (I used a neon eggplant)
1/2 red onion, diced
2 cloves garlic
1 teaspoon salt
1 pint cherry tomatoes (I used Sun Gold, a very sweet gold cherry tomato)
3 tablespoons pine nuts
1 teaspoon red pepper flakes
1 large bunch fresh basil
1/4 cup grated Parmesan cheese
8 oz uncooked Barilla Plus Farfalle (Bow-Tie) Pasta


Bring water to boil in a medium saucepan for pasta, and cook pasta according to package directions.

While pasta is cooking, pre-heat skillet over medium heat. Drizzle with olive oil. Add diced eggplant, onion, garlic and salt. Saute until eggplant is about halfway done then add cherry tomatoes, pine nuts and crushed red pepper. Cook over medium heat until tomatoes have popped.

Add eggplant mixture to a food processor with fresh basil and grated Parmesan cheese. Pulse until fine. Combine eggplant sauce with cooked and drained pasta. Toss to coat. Serve with crusty bread and a simple salad.

Disclaimer: Barilla provided product and compensation for this post. All opinions 100% mine.

17 Responses to “Bow-Tie Eggplant Pasta”

  1. JoAnn — August 21, 2012 @ 1:18 pm

    I LOVE a simple anchovy sauce! With lots and lots of red pepper flakes!

  2. Cassie — August 21, 2012 @ 5:04 pm

    My absolute favorite is my creamy avocado pasta. This time of year it’s nearly a weekly occurrence on our menu. I love the sound of the eggplant in this!

  3. jesse — August 21, 2012 @ 5:30 pm

    Currently loving a broken lasagna dish with peppers and ricotta. so simple but this looks like it could be a replacement for that.

  4. Phyllis — August 21, 2012 @ 7:13 pm

    MustGO Pasta: Start with onions, garlic, and olive oil… sautee…. to build the base, saute a little anchovie paste and deglaze with some soy sauce Look in fridge and see what veges need to be eaten… if raw… add to the sautee.. if cooked… wait till last. Deglaze again with some wine. Add raw pasta (fuscilli is my fav) , a can of chicken broth, and however much tomato juice it takes to barely cover the pasta. Cook until pasta is cooked. Add any cooked veges to heat through. Add a big handful of parmesean…. serve.

  5. Paula - bell'alimento — August 21, 2012 @ 8:15 pm

    Spaghetti alla Carbonara. Every. Single. Time ; )

  6. Miss @ Miss in the Kitchen — August 21, 2012 @ 9:03 pm

    Lemon pasta is my favorite with a little cream and a little parmesan. I could eat it every day!

  7. JulieD — August 21, 2012 @ 9:37 pm

    I love pasta salad!!

    Your eggplant pasta looks so tasty, Angie!!

  8. Susan — August 21, 2012 @ 9:57 pm

    My favorite pasta dish is marinara made from fresh tomatoes and from my garden or farmers market over angel hair. And by the way, I only use Barilla Pkus unless I need a specific shape for a recipe. I wish it came in more shapes.

  9. Sommer@ASpicyPerspective — August 22, 2012 @ 8:43 am

    Oooo, now I’ll be on the lookout for neon eggplant! The pasta looks amazing. 🙂

  10. Dana — August 22, 2012 @ 4:46 pm

    I just made baked pasta with roasted peppers and zucchini for the first time and I think it’s my new favorite pasta! 🙂

  11. Kathy Patalsky — August 23, 2012 @ 6:49 pm

    This looks super amazing and moist. lovely bow-ties for sure!!

  12. Christine (Cook the Story) — August 24, 2012 @ 2:37 pm

    I’ve never seen a bright green eggplant before. I’ll be on the lookout just so I can give this dish a try. Looks and sounds wonderful!

  13. Mom Foodie — August 24, 2012 @ 6:07 pm

    Looks great. We are eating a lot more vegetable based dishes in my house lately.

  14. Livivua c — August 26, 2012 @ 7:57 am

    I like Alfredo pasta with chicken or shrimp

  15. Tabathia — September 2, 2012 @ 11:17 pm

    I love meat lasagna

    tbarrettno1 at gmail dot com

  16. Robin M — September 6, 2012 @ 11:36 am

    This summer I am loving the Lemon Spagetti because it is so fresh and light. In the cooler months I love the meat sauces that warm up the insides.

  17. Anonymous — April 25, 2013 @ 9:45 pm

    Wonderful recipe! I added a splash of lemon juice and a little cream, it was delicious! I love the creative use of eggplant in this recipe.

Leave a Comment