Wholemeal vegetarian pasta
Nutrients
Per serving
Steps
Cook the pasta according to instructions
In a food processor, chop together the onion, garlic and parsley
Heat 1 tbs olive oil in a large frying pan and gently cook the eggplant until golden and set aside
Cook the zucchini until golden and set aside
In the same pan drizzle some more oil and cook the onion, garlic and parsley mixture for 5 mins and return both the eggplant and zucchini to the same pan
Add the lemon juice and lemon zest and if the mixture is sticking, add 1 tbs of water and stir together and season with salt and pepper
According to taste, gently squash together the ingredients in the frying pan or leave whole
Drain the pasta and add to the frying pan and mix all the ingredients together
Serve together with additional parsley and crumbled fetta on top
Ingredients
| 500g | Wholemeal pasta |
| 1 | Large red onion finely sliced |
| 3 | Garlic cloves crushed |
| 1 | Bunch parsley |
| 400g | Cherry tomatoes |
| 200g | Eggplant cut into large equal bite sized pieces |
| 1 | Lemon juiced and zested |
| 40ml | Extra virgin olive oil |
| 100g | Reduced fat fetta cheese crumbled |
