How to make Whole Wheat Pasta With Roasted Vegetables -
Roasted vegetables add a wonderful flavour to this nutrient dense pasta dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Whole wheat penne pasta (गेहूँ का पेने पास्ता ), Broccoli (ब्रोक्ली/ विलायती गोभी)
Cuisine : Italian
Course : Noodles and Pastas
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For more recipes related to Whole Wheat Pasta With Roasted Vegetables checkout Basil Sunflower Seed Pesto Pasta, Whole Wheat Pasta With Creamy Vodka Sauce, Penne with Broccoli, Penne With Roasted Pumpkin And Ricotta . You can also find more Noodles and Pastas recipes like Char Kuey Teow Penne With Pepper Couli Pav Bhaji Pasta Desi Pasta
Whole Wheat Pasta With Roasted Vegetables Recipe Card
What is the best thing one could rustle up in a hurry when hunger pangs are unbearable? The first thing that comes to mind is pasta! Believe it or not, it is the mainstay dish of all those who want a filling meal in a jiffy. What fascinates most food lovers is that it is available in a multitude of shapes, colours and now even flavours. The variety of shapes, sizes and designs include tubes, ribbons, spirals, shells, bows and wheels. Pleasures of pasta!
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Whole Wheat Pasta With Roasted Vegetables Recipe
Whole wheat penne pasta 200 grams
Broccoli 150 grams
Onion 1 medium
Green capsicum roasted seeded and chopped 1 cup
Red capsicum roasted seeded and chopped 1 cup
Yellow capsicum roasted seeded and chopped 1 cup
Extra virgin olive oil 3 tablespoons
Garlic chopped 1 tablespoon
Tomato basil pasta sauce 4-5 tablespoons
Salt to taste
Fresh cream 2 tablespoons
Parmesan cheese grated 2 tablespoons
Method
Step 1
Boil whole wheat penne in a deep non stick pan in plenty of water and salt till al dante. Separate broccoli into large florets and add to the and with pasta and parboil them.
Step 2
Cut onion into big pieces and separate the layers. Use only the outer layers. Heat extra virgin olive oil in a non stick pan. Drain broccoli florets from the water and add to this pan and saute till lightly burnt. Remove into a bowl.
Step 3
Add 1 tbsp extra virgin olive oil to the same pan, add onion and saute till lightly burnt. Remove into a bowl. Trim the stems of the broccoli florets and chop them.
Step 4
Heat 1 tbsp extra virgin olive oil in the same pan, add garlic and saute for ½ minute. Add broccoli stems, roasted coloured capsicums and mix well.
Step 5
Strain the penne and add to the vegetables in the pan. Add tomato basil pasta sauce and mix well. Add a little salt and cream and mix. Sprinkle parmesan cheese and mix lightly.
Step 6
Transfer the pasta into a serving dish, arrange broccoli florets on top in the middle and onion pieces all around them. Serve hot.
Nutrition Info
Calories : 1378 Kcal
Carbohydrates : 168.6 gm
Protein : 35.9 gm
Fat : 62.2 gm
Other : Iron- 13.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
