Wholewheat spaghetti with roasted veg is low in saturated fat and super quick and easy to make. You can’t go wrong with this vegetarian recipe, made with aubergines, fresh herbs and lemon zest. It’s so light too, coming in just 400 calories. The whole family will love this (and so will your waistline!).
- 4 baby aubergines, quartered 2 courgettes, sliced
- 4tbsp olive oil
- 500g wholewheat spaghetti
- Zest and juice 2 lemons
- 1⁄2 x 30g packet basil
- 1⁄2 x 30g packet mint
Heat the oven to 200C, gas 6. Toss the veg in 2tbsp olive oil and put onto a lined baking tray. Roast for 10-15 mins until just crisp. Remove from the oven and allow to cool.
Meanwhile, cook the spaghetti according to pack instructions. Drain well, then toss with the remaining olive oil, the lemon juice, roasted vegetables and most of the basil and mint.
Pour onto a serving platter and scatter over lemon zest and the remaining herbs to serve.
Top tip for making Wholewheat spaghetti with roasted veg
You can easily throw in tomatoes to roast alongside the aubergine and courgettes, and even onion if you like.