MIXED VEGETABLE PENNE PASTA

I am bored of telling I love this and I like that. It is evident from the picture below why I made or why I make pasta. It is the most comfortable and an easy meal in no time. Its a bliss to settle down with a plate of piping hot Pasta, cooked al dente and mixed with sauteed veges and sauce of choice,topped with seasonings and cheese. Enough said... I can already smell the Pasta and am off to make some for me and you too can bring yourself some Italian delight !!


I always prefer using Whole meal Pasta as the GI is low and the fiber content is high. I love this version that is slightly tangy and with a hint of sweetness and low on cheese.



Preparation time: 15 min
Cooking time: 15-20 min
Cuisine: Italian
Category: Dinner, Supper, Lunch
Spice level: Spicy/ Moderate
Difficulty level: Easy
Serves: 4 - 6

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 302
% Daily Value *
Total Fat 16 g25 %
Saturated Fat 4 g22 %
Monounsaturated Fat 9 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 13 mg4 %
Sodium 390 mg16 %
Potassium 99 mg3 %
Total Carbohydrate 32 g11 %
Dietary Fiber 3 g12 %
Sugars 7 g
Protein 7 g14 %
Vitamin A15 %
Vitamin C38 %
Calcium11 %
Iron6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS
  • 2 cups Whole meal Penne Pasta
  • 1 big Onion chopped
  • 1 each- Green, yellow and red peppers chopped
  • 10 small broccoli florets
  • 15-20 button mushrooms washed, cleaned and sliced
  • 4 tbsp Traditional Pasta sauce ( fresh or store bought)
  • 3 fresh green or red chillies (optional for spice lovers)
  • 3 tbsp Olive oil
  • 2 tbsp grated cheese (I used mozzarella)
  • 1 tsp corn starch (for binding)
  • 1 tsp sugar
  • a generous dash of Italian seasoning
  • a dash of pepper powder/ chilli  flakes (optional)
  • Salt to taste
  • 1 tsp oil
  • 2 tsp white vinegar (to rinse mushrooms)
METHOD
  • Boil  lots of water in a large vessel with 1 tsp oil and salt. Cook the pasta al-dente / until done yet firm. Drain in a colander and pour 1 cup of cold water on top. Shake off the excess water and set aside to cool completely until use.
  • Heat 2 tbsp olive oil. Saute the onions until translucent. Add the chopped chillies. Throw in the peppers and broccoli. Add salt and sugar and saute well. Cook on medium flame. If you prefer add a dash of pepper powder. 
  • Meanwhile, wash  and clean the button mushrooms under running water to remove dirt. Rinse well in water mixed with 2 tsp vinegar. Drain and  set aside or slice if you wish to use them whole. Keep them immersed in water until use. 
  • When the vegetables are half done add the mushrooms and continue to saute.
  • When the vegetables are almost cooked (firm) add the pasta sauce and  corn starch and mix well to coat. 
  • Once thoroughly mixed, add the pasta and gently stir to combine.
  • Add Italian seasoning, 1 tbsp olive oil, chilli flakes and finally top up with  grated cheese.
  • Mix again to combine and turn off the heat. Let it sit on the stove for few minutes. This allows the flavours to seep in.
  • Serve hot topped up with more grated cheese and sauce as accompaniment.



Comments

  1. lot of veggies....lovely recipe

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  2. I like your opening statement. So true. Sometimes I am also tired of repeating the same things over and over. Nice vegetarian pasta but I shall try it with Asian noodles. We somehow cannot digest pasta.

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  3. Hahaha, I hear ya! I know what do mean by you got bored! ;) This pasta looks so classic and and delicious with lots of veggies!

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  4. veggies looks so colorful and I love pasta with loads of cheese

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  5. Such a colorful meal... I too love pasta due to the ease of making but since I don't have people loving it as such, I skip it... :( Hehe... only if we love or like the food that we cook, we would post it right... ;)

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  6. I somehow have not gotten used to the taste of whole wheat pasta, I love whole wheat otherwise and prefer that over white flour things, only exception is pasta. Having said that this does look great. And pasta is always a winner!

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