PENNE PASTA IN A SAUCY COMBO
INGREDIENTS
Penne pasta
|
150 gms
|
Olive oil
|
2 tbsp
|
Broccoli florets parboiled
|
1 cup
|
Carrots thinly sliced parboiled
|
1 cup
|
Sweet corn parboiled
|
1 cup
|
Capsicum cut in cubes
|
¼ cup
|
Red bell pepper cut in cubes
|
¼ cup
|
1 cup
|
|
White sauce
|
½ cup
|
Oregano
|
1 tbsp
|
Basil leaves
|
5 – 6 nos
|
Chilli flakes
|
1 tbsp
|
Parmesan Cheese OR processed cheese
|
2 cubes
|
METHOD:
1.
Heat lots of water in a heavy bottomed pan. Add
in salt and 1 tbsp oil.
2.
When it starts to boil tip in the pasta. Stir at
frequent intervals.
3.
When the pasta is cooked, drain out all the
excess water, pour into a colander.
4.
Refresh with fresh water and allow to drain
excess water. Refreshing would stop the further cooking of the pasta and
prevent it from becoming a mush.
5.
Spray a little oil over the cooked pasta to
prevent it from sticking. Keep till further use.
6.
Heat olive oil in a wide based pan, add in a
little of all the prepared vegetables.
7.
Stir them around for half a minute.
8.
Then add in 2 tbsp of tomato sauce and 1 tbsp of
white sauce, i.e. pour both the sauces in the ratio of 2:1. Mix and bring to
boil.
9.
Add in a little of the prepared pasta, season a
little more with oregano, basil and chilli flakes if you like.
10.
Grate cheese over the pasta. Serve hot.
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