Spaghetti with Roasted Veg and Apetina

Cook: 30 min

Ingredients

For the spaghetti

3 l water
400 g good quality spaghetti
1 tbsp salt

For the roasted veggies

300 g unpeeled red kuri squash , thinly sliced
1 tsp olive oil
300 g aubergines , sliced into 1cm
300 g cherry tomatoes , halved

For serving

200 g Apetina® Classic cubes in brine
3 dl flat-leaf parsley , roughly chopped
salt and pepper to season

Preheat your oven to 180°C/ 160°C fan/ gas mark 4.

Prepare a large pan of hot water with a generous amount of salt. Cook the pasta according to pack instructions. Drain.

In a non-stick baking tray, place the sliced hokaido and mix with half of the olive oil. Roast in oven for 5 minutes. Remove from oven and keep warm placed between two plates.

Place the sliced eggplant and tomatoes in the large ovenproof frying pan. Mix with the rest of the olive oil.

Roast eggplant and tomatoes in oven for 5 minutes. Flip the eggplant slices, stir tomatoes gently and roast for 5 additional minutes.

Placed the drained spaghetti in a bowl. Add roasted veggies on top and sprinkle with Apetina® Classic Cubes in Brine. Add parsley and season with salt and pepper. Serve directly.

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