My mum recommended this recipe to me – it’s a Jamie Oliver one from The Sunday Times this week. After a big workout yesterday aswell as a training session this morning, last night seemed as good a time than ever for some carb loading. This pasta dish is fresh and light and contains 3 of your 5-a-day.
Aubergines are packed with antioxidents and are good to balance blood sugar levels which, through slowing the release of glucose into the blood stream keep you feeling fuller for longer. Tomatoes contain plentiful amounts of vitamin c and e which are good for heart health and potassium which reduces water retention.
I used wholewheat spaghetti as its a better carbohydrate and more wholesome source of protein but normal pasta or courgetti would be perfect here too.
Onto the recipe then!
2 aubergines – chopped into 5cm chunks
400g cherry tomatoes – halved
2 red onions – sliced
4 Cloves Garlic – sliced
2 tbsp capers
3 servings wholewheat spaghetti pasta
Juice one lemon
1 Handful Asparagus – sliced in half
Grated parmesan for serving
Pre-heat the oven to 180 degs and pop the aubergine, onion, basil stalks, garlic, tomatoes with 1 tbsp olive oil into a roasting tray. Roast in the oven for an hour covered with foil for the first 30 minutes. Cook the pasta until al dente, sieve and keep the water.
Meanwhile mix the rocket, asparagus, lemon juice and another drizzle of olive oil with some salt and pepper and leave to one side.
Once the veggies have cooked through, place the roasting tray on the hob on a low heat and mix the spaghetti in. Add some of the pasta water if necessary to create some sauce.
To serve, remove from the heat and add the rocket and asparagus and mix together. Finally, scatter with parmesan if you wish and devour!