Spaghetti with vegetables | Puck

Ingredients

• 3 litres water
• 400 g spaghetti
• 1 tbsp salt
• 300 g unpeeled red kuri squash, thinly sliced
• 1 tsp olive oil
• 300 g eggplants, sliced into 1cm
• 300 g cherry tomatoes, halved
• 200 g Puck® Premium Cubed Feta Cheese
• 30 g flat-leaf parsley, roughly chopped
• salt and pepper to taste