Using quality ingredients and whole wheat pasta is a favorite meal, containing healthy ingredients with positive nutritional value.
There are many variations on how to make pasta sauces. The most recognizable and beloved sauce is tomato sauce.
So here's a simple and delicious recipe that combines tomato sauce and a variety of vegetables. This way you can enjoy a healthy, nutritious, and delicious lunch.
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Ingredients (2-4 servings):
500 grams of pre-cooked pasta, ballerina or radiator type, preferably whole wheat.
300 grams of tomato sauce for pasta.
Medium eggplant.
6 mushrooms cut into quarters.
A tablespoon of pesto.
15 spinach leaves, 5 leaves for the sauce, and 10 leaves for garnish.
How to prepare:
• Boil water in a pot, add a tablespoon of salt, and cook the pasta according to the preparation instructions on the back of the bag.
• Roast eggplant over an open fire or alternatively in the oven over high heat until completely soft.
• Cool the eggplant and cut into large cubes.
• Heat a frying pan and sauté the mushrooms with olive oil and a pinch of salt.
• After a slight browning, add the eggplant flesh, tomato sauce, a teaspoon of pesto and the spinach leaves and continue cooking, stirring, for about 2 minutes. .
• Add the prepared pasta and cook for another minute.
• Transfer to a serving bowl and sprinkle the additional basil leaves on top.
Serving suggestion: Grated feta cheese on top.
