Use your favourite vegetables to create this light vegetarian pasta sensation.
Credit by: KingOfChef
Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente.
Meanwhile, use a zester to zest the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small, sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon.
Heat the oil in a large frying pan over medium heat. Add the artichokes, olives, semi-dried tomatoes and eggplant, and cook, stirring occasionally, for 4-5 minutes or until heated through.
Drain the spaghetti and return to the saucepan. Add the artichoke mixture, lemon zest, lemon juice, salt and pepper.
Toss gently over low heat to combine. Taste and adjust the seasoning if necessary.
Leftovers: cook the spaghetti and toss with some chopped fresh continental parsley and a little garlic, olive oil and parmesan. for the kids: carrot and tomato spaghetti: omit the olives, artichokes and eggplant. Add lots of grated carrot, cut the pasta into short legths and cut to combine.