vegetarian | gluten free | soy free | nut free | egg free

30 minutes or less

What You’ll Need:

1 ½ c brown rice, chickpea or quinoa pasta

4 cloves garlic, sliced

1 large eggplant, partially peeled (like tiger stripes!), then cubed

parchment paper

sea salt to taste

.25 ounce fresh basil, minced

.25 ounce fresh oregano, minced

1/4 c olive oil

3/4 tsp sea salt

1 (5-7oz) bag baby spinach

3-4 ounces feta cheese, crumbled

Preheat oven to 400*

Spread prepared eggplant & garlic on a baking sheet lined with parchment paper. Pop into the oven & roast for 25 minutes. No oil required.

While veggies roast, prepare the rest of the goodness:

Infuse oil by combining olive oil, herbs & salt in a small bowl. Set aside.

Place spinach in a large colander & set in the sink for now.

Finally, bring a large pot of lightly salted water to a boil. Prepare pasta according to package instructions.

Put it all together:

SLOWLY drain cooked pasta over raw spinach to flash steam. Transfer cooked pasta & spinach back to pasta pot.

Add roasted veggies, infused oil & crumbled feta. Toss to coat. Be happy!

Serves 2.