Gluten-free Anelletti pasta with mint infused vegetables

Serves 4

350 g of gluten-free anelletti pasta
2 aubergines
2 courgettes
Mint leaves
extra virgin olive oil
parsley
oregano
Salt as required

Instructions

Grill the aubergines and the courgettes then dice and flavour them with extra virgin olive oil, mint leaves, chopped parsley and oregano.

In the meantime boil the gluten-free spirali pasta according to the packaging directions and after draining the pasta mix in the prepared condiment.