Parmesan Eggplant Pasta

Ingredients

• 3 tablespoons olive oil, divided
• 1 lemon, 1/2 zested and juiced, 1/2 cut into wedges
• ⅛ teaspoon salt plus 1/4 tsp., divided
• 1 large eggplant (about 1 lb.), sliced into 1/2-inch-thick rounds
• ¼ cup grated Parmesan cheese
• 2 ounces red lentil or chickpea pasta, such as rotini or penne
• 1 large garlic clove, minced
• 1 ⅓ cups roasted red peppers
• 3 cups packed baby spinach (3 oz.)
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons pine nuts, toasted (see Tip)

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