Simple Supper: Chèvre Mint Cream Pasta with Eggplant

Simple pasta dishes have to be my favorite thing to eat. Carbs be damned! If some one took away my pasta, I would be lost. Give me a simple combination of noodles, parmesan & olive oil or give me death! Okay, maybe not death, but I do love the stuff. On occasion however, pasta with all the trimmings can just sit in the bottom of you belly leaving you unable to do anything but moan & lament your overzealous eating.

This doesn't have to be the case. Pasta doesn't have to lead to a rich, heavy, belly-groaning meal. It can even be, dare I say, light. Try swapping your regular dried pasta for its whole wheat counterpart - it has a heartier bite & has a much higher fiber content. Switch cream based sauces for lighter infused olive oils & a bit of cheese. If you have a tough time giving up your cream (like I do) try using whole milk, cooked over low heat until it thickens a bit.

An eggplant cooked to death, tangy chèvre, & clean mint pair beautifully for a light spring supper. The slow-cooked chèvre & milk make an excellent lighter (& in my opinion, more flavorful) alternative to heavier alfredos & cream sauces. So next time you're staring down a mean noodle craving put it in it's place with this easy-to-make lighter alternative.

Chèvre Mint Cream Pasta with Eggplant
1/2 lb. whole wheat spaghetti
2 tbsp. creamy goat cheese
2 sprigs fresh mint, coarsely chopped & divided
1 japanese eggplant, chopped in 1" cubes
1 medium clove of garlic, minced
2 shallots, minced
1 tbsp. olive oil
2 tbsp. milk
salt to taste
papper to taste

Boil the pasta according to package directions. Meanwhile, sauté the eggplant in olive oil until soft (about 5 - 8 minutes) then add the shallots, one half of the chopped mint, & garlic. Cook until fragrant & all ingredients are soft (about 2 minutes). Add the goat cheese & toss until broken apart & melted slightly. Pour the milk over the mixture & cook until it has thickened slightly.

Drain the pasta & toss it in the sauté pan with the eggplant & cheese until coated. Salt & pepper the dish to taste. Garnish with the remaining mint.