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Springtime spaghetti bowls

Name: Springtime spaghetti bowls
Total time: 40 min
Yield: 6
Ingredients: 1 Eggplant (sliced); olive oil; 2 carrots (cut into batons); 14 ozs gluten-free Spaghetti; 0.25 cup lemon juice; 3 Tbsps extra virgin olive oil; 0.5 tsp freshly ground peppers; 1.333 cups Feta (sliced); 1 Cucumber (cut into chunks); parmesan basket; Basil

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Difficulty:

easy

Preparation:

40 min.

Preparation

Ingredients

for

servings

Ingredients: 1 Eggplant (sliced); olive oil; 2 carrots (cut into batons); 14 ozs gluten-free Spaghetti; ¼ cup lemon juice; 3 Tbsps extra virgin olive oil; ½ tsp freshly ground peppers; 1.333 cups Feta (sliced); 1 Cucumber (cut into chunks)

To serve: parmesan basket

To garnish: Basil

How healthy are the main ingredients?

Feta olive oil Eggplant olive oil carrot Cucumber

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Preparation steps

Brush both sides of the aubergine slices with olive oil.

Heat a frying pan and cook the aubergines on both sides until golden and tender. Remove from the pan and cut into small pieces.

Add a little more oil to the pan and cook the carrots until just tender.

Cook the spaghetti according to the packet directions. Drain well and toss with the lemon juice, extra virgin olive oil and pepper.

Add the aubergines, carrots, feta cheese and cucumber and stir to combine.

Divide between the parmesan baskets and garnish with basil.

Springtime spaghetti bowls

Ingredients

Preparation steps

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