Pasta with vegetables is about as easy as it gets for dinner, so this is perfect for a weeknight. It’s also healthy, especially if you use whole-wheat pasta or rice pasta, and go easy with the mascarpone. I like to separate the spinach so some is cooked with the pasta and some is mixed in with the aubergine, as it gives them different textures.
Ingredients:
pasta (50-75 g per person)
1 portion creamed aubergine (see yesterday’s post)
½ cup mascarpone
100 g spinach
Instructions:
1. Make the pasta according to the directions on the package (i.e. boil it until al dente).
2. Warm the aubergine with the mascarpone and the spinach.
3. Serve the aubergine over the pasta.
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