Vegetable penne pasta
Do you want to make healthy pasta at home? Then try this vegetable pasta recipe that has more veggies than pasta and is 100% made from scratch.
Servings 4
Ingredients
- 2 cups whole wheat penne pasta
- 1 zucchini medium-sized
- 2 carrots medium-sized
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 celery stalks optional
- 6 small garlic pods
- 2 tablespoon oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon black pepper powder
- 1 teaspoon red chilli flakes
- Salt to taste
- Water to cook pasta
Instructions
- Add 5 to 6 cups of water to a large pot. And bring it to boil and add salt.
- To the pot, add pasta and a teaspoon of oil. Cook the pasta al dente according to the package instructions.
- Drain pasta into a colander and keep it aside. You could pour some cool water over it to stop cooking further. Also, reserve some water in which pasta is cooked.
- Meanwhile, while the pasta is boiling down, chop all the veggies.
- Once you have boiled pasta and chopped veggies ready, heat a thick bottomed pan and add oil to it. Add chopped celery, garlic, and carrots. Let them fry for a couple of minutes.
- Then add chopped zucchini and cook it for a minute or so.
- Now add chopped bell peppers. Mix everything and let it fry for a couple of minutes on high flame. Here we don't want to cook veggies fully.
- Then add red chili flakes, pepper powder, dried oregano, dried thyme, salt, and mix everything. As pasta already has salt, be cautious while adding salt.
- Now add cooked pasta and toss everything. Cook for 4 to 5 minutes so that pasta absorbs all flavors. If it becomes too dry, you can add water reserved after draining the pasta.
- Switch off the stove, and vegetable pasta is ready to serve!