Buttery beef and eggplant pasta Calories

Short shapes with ridges or hollows, such as fusilli, penne, or shells, hold the beef and eggplant mixture well. Spaghetti also works; toss it thoroughly with the pan mixture so the eggplant and meat do not settle underneath.

No, peeling is not necessary when the eggplant is fresh and its skin is tender. Wash it and cut it into small, even pieces so it cooks through alongside the beef. Peel it only if the skin is unusually tough.

Yes, tomato makes a juicier, more savory version of buttery beef and eggplant pasta. Add chopped or grated tomato after browning the beef, then cook until its excess liquid reduces before tossing in the pasta.

Add the butter after the beef and eggplant have cooked, then toss it with the drained pasta. This keeps the butter from burning during the longer cooking step and helps it coat the pasta rather than disappearing into the pan.

Brown the beef without crowding the pan, and avoid cooking it far beyond the point that it is fully done. A little pasta water stirred into the beef and eggplant mixture helps keep the finished dish moist and cohesive.

A crisp green salad or simple cucumber salad pairs well with buttery beef and eggplant pasta. These lighter sides balance the rich butter and beef without competing with the eggplant; extra bread is usually unnecessary.

Leftover buttery beef and eggplant pasta keeps for up to three days in a covered container in the refrigerator. Refrigerate it once it has cooled, rather than leaving the cooked beef and pasta at room temperature for an extended time.

Yes, you can freeze buttery beef and eggplant pasta in airtight, meal-sized containers. The eggplant and pasta may soften after thawing, so thaw it in the refrigerator and reheat it thoroughly with a small splash of water.

Yes, ground turkey can replace the beef in buttery beef and eggplant pasta. It is leaner and can dry out more easily, so cook it just until done and add a little pasta water or tomato to keep the mixture moist.