Spaghetti with aubergines at lemon aroma


500 g of LaSelva Spaghetti from durum wheat semolina
1 large aubergine
LaSelva Extra virgin olive oil
LaSelva Olive oil with lemon
1 lemon
1 bunch of parsley
3 tablespoons of pine nuts
Parmesan cheese
Salt and pepper

PREPARATION TIME approx. 25 minutes


| Wash the aubergines and cut them into cubes. Wash the parsley, dry it and chop it finely. Wash the lemon in warm water, grate half peel, and squeeze it. Chop the pine nuts and grate the Parmesan cheese.

2 | Heat the oil in a pan and fry the diced aubergines. Add the minced parsley, 1-2 tablespoons of lemon juice, grated rind, pine nuts and parmesan cheese. Season with a drizzle of Olive oil with lemon, salt and pepper.

3 | Cook the spaghetti in plenty of salted water, drain and toss them in a pan with the aubergines. Serve.

NUTRITIONAL INFORMATION |Per serving: 3018 kJ; 720 kcal; 25 g proteins; 27 g fat; 91 g carbohydrates