Pasta with Roasted Vegetables
Pasta - the favourite lunch-box meal! One more interesting way to relish your pasta; with roasted vegetables.
Penne Pasta - 1.5 cups
Olive Oil - 1 Tbsp
Butter - 1 tsp
Tomato - 3
Chilli Powder - 3/4 tsp
Sugar - 1 tsp
Oregano - 1/2 tsp
Onion - 1, finely chopped
Capsicum - 1/2 + 1/2
Zucchini - 1, small
Baby Corn - 5
Cheese - 1 cube, grated
Salt & Pepper to taste
In a large pot, bring 6 cups of water to a rolling boil. Add 1 tsp salt and oil.
Tip in the pasta and cook al-dente.
Drain and wash under running water. Drop in cold water until needed to use.
Cut zucchini and 1/2 the capsicum into thick juliennes.
Remove the silk from the baby corn and slice diagonally. Blanch in boiling water.
Heat 2 tsp oil in a pan and roast the vegetables one by one with salt and pepper to taste.
Blanch the tomatoes and peel the skin. Blend to a puree.
Finely chop 1/2 capsicum.
Heat oil and butter. Sauté the finely chopped onions. Add the capsicum when the onion turns pink.
Add tomato puree, salt, chilli powder, a pinch of pepper powder and sugar.
Simmer until the sauce thickens slightly. Add Oregano and cheese.
Mix well and add the cooked pasta along with roasted vegetables. Simmer to allow the flavours to blend. Remove from heat.
Sprinkle grated cheese. Cover and keep aside for 5 minutes before serving.