Farfalle with grilled aubergine and zucchini
Farfalle with grilled aubergine and zucchini
This is a delicious vegetarian pasta! It is fresh and light, and thus can also be served as a side dish too! It has a mild lemon dressing, which gives it a tiny tang, but goes really well with the vegetables and herbs; and because it isn’t cream-based you don’t get that heavy, sinking feeling after you eat it either!
Isn’t it funny how much vegetables shrink once you cook them? You’ll notice when you cook this recipe, that you feel like you have an absolute mountain of zucchini, however once the zucchini is cooked, it really does shrink back a lot! The same goes for the aubergine as well, although to a lesser extent.
If you enjoy salads and pasta, but want to eat something on the lighter side, then this is the dish for you!
Farfalle with grilled aubergine and zucchini
Ingredients: 350g Farfalle, 1 large aubergine cut into thin slices, 3 large zucchinis cut into thin strips lengthways, 2 tbsp flat-leafed parsley chopped,1 tbsp mint leaves chopped, juice of 1 lemon, extra virgin olive oil
Steps: Place the aubergine slices in a colander and sprinkle with sea salt. Leave to sit for 30 minutes then rinse with cold water and pat dry.
Preheat a grill to very hot, the grill the aubergines on both sides until brown and soft in the centre, then tear into pieces. Grill the zucchini on both sides until browned and cooked.
Put the herbs into a bowl, add the aubergines and zuccini, then season with salt and pepper. Mix the lemon juice with three times its volume of olive oil, the pour over the vegetables and toss.
Cook the farfalle in boiling salted water until al dente, drain and rinse in cold water, then transfer the pasta to the vegetable mixture and toss, serve immediately!
Serves 4
