- 2 green zucchinis
- 2 eggplants
- 200 g button mushrooms
- 200 g chinese broccoli
Start by washing and chopping up all of the veg.
Place Zucchini and Eggplant in frying pan with olive oil. 5 minutes later add mushrooms to the pan.
Boil Chinese Broccoli (Tenderstem Broccoli) for 5-8 minutes.
Boil pasta in saucepan (follow packet instructions).
- 200 g baby spinach
- 250 g cherry tomatoes
- 2 tsp lemon juice
- 3 tbsp balsamic vinegar
- 2 tsp garlic powder
Add Broccoli, Tomatoes and Spinach to the pan. Add balsamic vinegar, lemon juice, and season well.
After 5 more minutes, take off the heat. Wait for the pasta to finish cooking, then strain and serve together.