Ingredients
- 80 g of PROTEIN PASTA NATOO (dose for 1 person)
- 1 Eggplant
- 5/6 cherry tomatoes
- Origan
- 75 g of Philadelphia Active (or other light spreadable cheese to taste)
- 1 teaspoon of extra virgin olive oil
Preparation:
Eggplant protein pasta is a perfect first course for summer and will add an extra amount of quality protein and fiber to your diet. It is also suitable for those who follow a vegetarian diet and are looking for "fit" alternatives to eat healthy and stay in perfect shape.
The preparation is simple and quick, as with most of the recipes we offer on mynatoo.com. Let's see in detail how to proceed.
Place a high-sided pan with salted water on the heat and bring it to the boil. In the meantime, wash the vegetables well and cut them into chunks.
While the pasta is cooking, cook the vegetables in a pan with a little salted water and once ready, turn off the heat and add 50 g of spreadable cheese. Mix well and let rest until the pasta is ready.
Once you have reached the desired cooking level, drain the pasta and add it to the vegetables and cheese. Place on plate, garnish with remaining Philadelphia and add olive oil and oregano.
That's it, the aubergine protein pasta is ready to taste!
Thanks to Martina Tacca ( @freely_vanilla ) for the excellent recipe.
