Tuesday, 27 January 2015

Pasta Primavera with Roasted Vegetables !


Pasta Primavera is a simple pasta dish with bolied pasta and loads of fresh spring vegetables highlighted by light flavours and aromatic herbs. Primavera meaning spring and as the name says it has bright colored veggies like broccoli, carrot, peas, colored bell peppers etc. 

Unlike many other pasta dishes, primavera doesnt have any specific sauce based on tomatoes or basil. It is just based on olive oil, garlic, plum tomatoes and finished with grated parmesan cheese. 

The vegetables can either be boiled in water, sauted and added to boiled pasta or oven roasted and added to pasta and tossed in olive oil and garlic.

Thanks to my friend Gayatri for joining me in making this wonderful dish and click/edit some good pics.


INGREDIENTS


  • 150 gms Fusili pasta(I mixed half white and half whole wheat)
  • Chopped Vegetables (Baby corn, Peas, Broccoli, Zuchini, Bell Peppers, Carrot)
  • 4 Cloves Garlic
  • 100 gms plum tomatoes (half of them halved , and remaining quatered)
  • 1 tsp chilli flakes
  • 1 tsp crushed black pepper
  • 1 tsp mixed dry herbs
  • few mint leaves / parsley / basil
  • 3 tbsp olive oil
  • salt as needed
  • 3 - 4 tbsp grated Parmesan (optional) (i didnt use)





STEPS

  • Place the chopped vegetables in a roasting tray and sprinkle some olive oil, salt and pepper and some dried herbs.
  • Roast it in the oven at 200 deg C for 30 minutes or until the veggies are roasted nicely. Take it out and give a mix in the middle and  add the halved plum tomatoes at the last few minutes.
  • Alternatively you can just saute the vegetables and add the pasta to it.
  • Or cook the veggies along with the pasta in salted water. But add it at last few minutes before you turn off the stove.



  • Boil the pasta in salted boiling water until al-dente.
  • Filter and keep aside. Reserve some pasta boiled water coz u may need it when sauting with veggies as sometimes they become very dry.



  • Heat a pan, add olive oil and add the garlic. Saute the garlic for a minute and then add the tomatoes that are quartered.
  • Add the chilli flakes and peas and saute until they become soft and until the water left by tomatoes are drained. 
  • Make sure the peas is cooked well.


Now add the boiled pasta, roasted veggies and mix well in low flame.
Turn off stove, squeeze the lemon/lime juice.


  • Throw in the dried herbs (oregano, thyme and parsley) and some Orange /Lemon zest.
  • Garnish with some fresh basil / mint / parsley.


Transfer to a serving bowl and enjoy it with a glass of wine :)

The roasted veggies give a nice aroma and i would suggest roasting them rather sauting or cooking in water. Because it turns out crispy outside and soft inside.



Enjoy this simple and flavorful pasta with lof of colorful veggies. It is indeed very filling and healthy.

With Love,

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