If you are craving Italian cuisine and looking for a fresh, vibrant and easy-to-make recipe oozes with flavours and lights up your evening, search no further as we got you covered with a mouthwatering recipe of penne pasta with spring vegetables that will surely give your cheat day a heathy twist.
Check out the recipe of Penne Pasta With Spring Vegetables:
2 small young carrots diced , 2 scallions diced
1 zucchini diced
2 tomatoes small cubes
½ cup fresh green peas diced
½ cup green beans
1 yellow bell pepper diced
1 red bell pepper diced
5 small florets of broccoli
4 tablespoons of refined sunflower oil
2 tablespoon butter
1 clove garlic, finely chopped
6 fresh basil leaves, torn into pieces
salt and freshly ground black pepper
500 grams penne pasta
1 cup Pasta sauce/Arriabata sauce
(6 blanched tomatoes, 2 cloves garlic, 1 bayleaf , salt, pepper and herbs)
freshly grated Parmesan cheese, to serve
Cut all the vegetables into small dices. Heat the oil and butter in a large frying pan. Add the diced vegetables and cook over moderate heat for 5-6 minutes, stirring occasionally.
Add the garlic and the basil,and seasonings with salt and pepper. Cover the pan, and cook for 5-8 minutes more, or until the vegetables are just tender.
Meanwhile, cook the pasta in a large pan of rapidly boiling salted water until al dante. Before draining it, reserve a cupful of the pasta water.
For the pasta sauce , heat sunflower oil in a pan, add crushed garlic, bayleaf and blanched tomatoes . Add some salt and crushed pepper, basil leaves and allow it to cook for sometime.
When the tomatoes are completely cooked, check for seasonings add herbs and keep it aside. Turn the pasta into the pan with the pasta sauce and mix well to distribute the vegetables.
If the sauce seems too dry, add a few tablespoons of the reserved pasta water. Serve with the parmesan cheese on top of the pasta and also serve separately.
(Recipe: Godrej, Vikhroli Cucina)