- 1 Lizza Tomato Sauce (250 ml)
- 160 g Lizza Low Carb Pasta
- 1 shallot (or use half an onion)
- 1 clove of garlic
- 1 tbsp olive oil
- ½ courgette
- ¼ aubergine
- 3-5 pitted black olives
- a pinch of basil
- pinch of freshly ground black pepper
Cut the shallot (or onion) as well as the courgette and aubergine into little cubes and the garlic into small pieces.
Heat up olive oil in a pan. Add the onion and garlic to the pan and let it simmer at moderate heat. Add the courgette and aubergine into the pan and let it heat up all together.
Once the aubergine and courgette soften add the Lizza Tomato sauce to the pan and let it cook for 5 mins. Boil water in a pan, add salt if you prefer. Once boiling take the pan down from the stove.
Put the Lizza Pasta into the hot (not boiling) water. Then put the pan back onto the stove and keep it simmering, not boiling, for 5 minutes. Stir the pasta a few times.
After that cut the black olives into small slices and stir them into the sauce.
Add the Lizza pasta to the sauce and garnish it with the basil and serve.
Tip: Sprinkle some parmesan or a vegan alternative on top of the pasta dish.
Nutritional information (per serving): 448 kcal, 26g carbs, 21g fats, 27g protein, 14g sugar, 28g fibre.