Mix sliced zucchini and eggplant in sliced garlic and olive oil. Do the same, roast in the oven for 15 minutes, turn over and roast for another 10 minutes.
Cook the pasta as written in the package or until al dente and drain. This evening I used 1 part whole wheat and 2 parts regular spaghetti.
Dry roast a handful of raw pumpkin seeds on a very hot non-stick pan. Set aside.
Saute extra garlic in olive oil from the roasted vegetables. Add the roasted vegetables and season with salt and pepper. Add a tablespoon or two of basil pesto. Cook for a minute. Turn off heat. Add the cooked spaghetti noodles and toss.
Top with shaved parmesan cheese and roasted pumpkin seeds.
Serve with mixed green salad with simple vinaigrette and your favorite sparkling drink. Perhaps, a glass of sparkling apple-flavored water?
Don't forget to enjoy it with the company of friends and good conversation.
Bon appetit.
