.................A blog journaling the experiments of a novice food and crafts blogger.

Healthy vegetable pasta with red sauce

Healthy vegetable pasta with red sauce

Image of Penne pasta in red sauce with stir fried veggies

I for one, like a veggie loaded pasta. Specially when the vegetables are cooked perfectly (meaning crunchy). This one specially is quite delicious and manages to satisfy my pasta cravings to the T. Plus it is easy to put together

For all you veggie haters out there, I have a quick and simple pasta recipe which is guaranteed to satisfy your taste buds as well. Head over to one of my previous posts here

See, i got you all covered! ūüôā

Image of Stir Fried Veggies with tomato puree

So lets begin

Healthy vegetable pasta with red sauce
A veggie loaded pasta dish in tangy arrabbiata sauce
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850 calories
130 g
0 g
31 g
24 g
2 g
750 g
342 g
32 g
0 g
27 g
Nutrition Facts
Serving Size
750g
Amount Per Serving
Calories 850
Calories from Fat 273
% Daily Value *
Total Fat 31g
48%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 342mg
14%
Total Carbohydrates 130g
43%
Dietary Fiber 16g
65%
Sugars 32g
Protein 24g
Vitamin A
147%
Vitamin C
134%
Calcium
15%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 & 1/2 cups pasta of your choice, I have used Penne rigate
  2. 1-2 tablespoons of ginger garlic paste
  3. 1/4 cup onions
  4. 1/4 cup apsicum
  5. 1/4 cup carrot
  6. 1/4 cup broccoli
  7. 1/4 cup sweet corn
  8. 2 cups tomato puree
  9. 2 tablespoon oil
  10. mixed italian herbs ( oregano, basil, thyme, rosemary etc)
  11. salt & pepper
Instructions
  1. Bring a large pot of water to boil, add the pasta along with a teaspoon of salt and about half a tablespoon of oil.
  2. Let the pasta cook on a medium heat until al dente. Drain and keep aside.
  3. Meanwhile, take a deep pan and add 2 tablespoons of oil and heat on a low medium flame.
  4. Now add the ginger garlic paste and saute for about 15 secs, do not let it burn.
  5. Next add all the vegetables save the sweet corn. Saute on a medium flame for about 2 minutes. Add the sweet corn, and saute for 2 more minutes.
  6. Add the tomato puree and a little water, about 2 tablespoons. Cook until the tomato puree is cooked properly. I prefer my vegetables to be cooked until they are still crunchy and have a bite to them.
  7. Add salt and pepper to taste along with the mixed herbs . Let cook for a minute more and add the pasta and mix.
  8. Turn the heat off and put the lid on. Let it rest for a couple of minutes so as to let the pasta soak the sauce a bit.
Notes
  1. Any vegetables of choice can be used. I have used what was on hand.
  2. I get a mixed dried italian herbs seasoning which contains rosemary, thyme, oregano, chilli, basil etc. You can add fresh basil if you have on hand. The seasoning is upto you. Add more or less of what you personally prefer.
  3. Be careful not to overcook the vegetables, they will become soggy and lose their taste and texture.
  4. If you are not a multi tasker or are boiling the pasta beforehand, cook and drain the pasta and soak the cooked pasta in ice cold water. Drain and toss with some oil. This way, the pasta will stay not stick and stay separated
beta
calories
850
fat
31g
protein
24g
carbs
130g
more
Spoons and Scissors http://spoonsandscissors.com/
Print Recipe
Healthy vegetable pasta with red sauce
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Bring a large pot of water to boil, add the pasta along with a teaspoon of salt and about half a tablespoon of oil. Let the pasta cook on a medium heat until al dente. Drain and keep aside.
  2. Meanwhile, take a deep pan and add 2 tablespoons of oil and heat on a low medium flame.
  3. Add the ginger garlic paste and saute for about 15 secs, do  not let it burn
  4. Next add all the vegetables save the sweet corn. Saute on a medium flame for about 2 minutes. Add the sweet corn, and saute for 2 more minutes
  5. Add the tomato puree and a little water, about 2 tablespoons. Cook until the tomato puree is cooked properly. I prefer my vegetables to be cooked until they are still crunchy and have a bite to them.
  6. Add salt and pepper to taste along with the mixed herbs . Let it cook for a minute more.
  7. Finally add the pasta and mix. Turn the heat off and put the lid on. Let is rest for a couple of minutes so as to let the pasta soak the sauce a bit.
Recipe Notes
  • Any vegetables of choice can be used. I have used what was on hand.
  • I get a mixed dried italian herbs seasoning which contains rosemary, thyme, oregano, chilli, basil etc. You can add fresh basil if you have on hand. The seasoning¬†¬†is upto you. Add more or less of what you personally prefer.
  • Be careful not to overcook the vegetables, they will become soggy and lose their taste and texture.
  • If you are not a multi tasker¬†or are boiling the pasta beforehand, cook and drain the pasta and soak the cooked pasta in ice cold water. Drain and toss with some oil. This way, the pasta will stay not stick and stay separated
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