Mediterranean Chilli Pasta

Mediterranean Chilli Pasta    

Core

Serves 4

Use the oil from your allowance or count the points for it or use spray oil.

8 tsp olive oil

350g penne pasta (dried weight)

2 aubergines, cut into 2cm (¾") chunks

2 garlic cloves, crushed

2 red chillies, deseeded and finely chopped

1 rsp coriander seeds, toasted & cracked

225g pack baby spinach

1 lemon, zest and juice

Cook the pasta as per pack instructions.

Heat oil in a large pan and add the aubergine.  Cook over medium high heat for 10 mins until lightly charred.  Add garlic, chilli, coriander and cook for 1-2 mins.  Add spinach and cook until just wilted then add the lemon zest and juice.

Drain the pasta, reserving 1 tbsp of the cooking water and return to the pan with the reserved water.  Stir in the aubergine mixture and serve.