Mixed vegetable penne pasta
Whole wheat penne pasta with mixed vegetables and Italian spices
Servings 4
Ingredients
- 200 gms whole wheat penne pasta
- 1 medium size zucchini
- 2 medium size carrots
- 1 green capsicum
- 1 red capsicum
- 1 yellow capsicum
- 2 celery stalks (Optional)
- 20 small garlic pods
- 2 tbsp oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp black pepper powder
- 1 tsp red chilli flakes
- Salt to taste
Instructions
- Take a cooking bowl with 5 to 6 cups of water. Bring it to boil and add salt. Add pasta and tsp oil. (Or cook pasta according to the instructions on the cover). Cook pasta till just done.
- Drain pasta into a colander and keep it aside. Reserve some water in which pasta is cooked.
- While pasta is boiling down, chop all the veggies. I have used a mandoline slicer to chop carrots and zucchini into thin strips. Manually chopped other veggies and garlic.
- Heat a pan and add oil to it. Add chopped celery, garlic and carrots. Fry for a couple of minutes. You can skip celery if you don't have.
- Now add chopped zucchini and fry for one more minute.
- Now add chopped capsicum. You can skip red and yellow capsicum as well. Mix everything and let it fry for a couple of minutes on high flame.
- Add red chilli flakes, pepper powder, dried oregano, dried thyme, salt and mix everything. Pasta is cooked with salt, so add salt only for veggies.
- Add cooked pasta and toss everything. Cook for 5 - 8 minutes so that pasta absorbs all flavors. If it becomes too dry, you can add reserved water from step 2.
- I haven't added any cheese, if you want, you can add cheese now and mix everything. Off the stove and pasta is ready to serve!
Notes
- I generally cook pasta with extra water and tsp of oil so that pasta will not stick.
- Cook pasta al-dente. After taking into colander, you can pour glass of cold water onto pasta so that it will not be cooked further.
- I haven't added any cheese to this. You can add cheese at the end and cook for couple of more minutes.
- Instead of cheese, one can add coconut cream or almond butter as well for creaminess.