- 12 ounces Italian sausage, casing removed
- 1/2 pound eggplant, diced
- 8 ounces farfalle, cooked
- 1/2 cup thinly sliced pepperoncini
- 1/4 cup grated Parmesan
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
In nonstick skillet, cook sausage, breaking up with a spoon, over medium-high until browned, 5 minutes. Add eggplant and cook until tender, 3 minutes. Add pasta, pepperoncini, cheese and zest; toss. Top with parsley.