Friday, 2 January 2015

PENNE PASTA IN A SAUCY COMBO


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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