Tuesday, July 7, 2009

Pasta Primavera

An incredibly easy and tasty pasta dish with lots of veggies. My twist is to make it with fresh spring onions which give this classic dish a unique flavor.

1 cup pasta ( fusili preferred )
1 bunch of spring onions, chopped finely
1/4 cup fresh corn kernels
1/2 cup capsicum, chopped finely
1/2 cup other chopped vegetables ( carrot, brocolli etc. )
1/2 cup cream
1 tbsp ginger garlic paste
1 tsp chilli flakes
shredded cheese ( parmesan preferred, but any other cheese will do )
seasoning ( basil, oregano etc. )
2 tbsp olive oil
salt to taste

  • Take enough water in a large vessel. Add a little salt and olive oil. Bring the water to a boil and add the pasta.
  • Cook till the pasta is tender. Keep 1 cup of remaining water aside. Drain the pasta and keep it aside.
  • In a pan, add olive oil and heat it. Add ginger-garlic paste and cook for a minute. Add the spring onions and saute for 2-3 minutes.
  • Add all the vegetables along with salt and chilli flakes. Cover the pan and cook on low heat till all vegetables are done.
  • Add the pasta water you had set aside along with the cream. Mix well.
  • Add the seasoning of your choice and mix well.
  • Turn off the heat and add the cheese.
  • Ready to serve
Serving Suggestions:
  • Serve as a snack, starter or even a meal.