A moderate amount of mozzarella cheese and minimal oil makes this luscious vegetable laden pasta ideally suited to diabetics. Use whole wheat pasta to make it even more healthier.
Ingredients:
1 tsp olive oil
1 cup finely chopped spring onion whites
2 tsp sliced garlic
1/2 cup blanched brocolli florets
1/2 cup blanched and sliced baby corn
1/2 cup capsicum slices
1/2 cup blanched and sliced zucchini
1/2 cup cooked sweet corn kernels
Salt and pepper to taste
3 cups cooked penne
For garnish:
3 tbsp grated mozzarella cheese
Method:
Heat oil in a non stick pan, add spring onion whites, garlic and saute for 4-5 mts.
Add brocolli, baby corn, capsicum, zucchini, sweet corn, salt and pepper, toss well and saute for 2-3 mts more.
Add penne and toss gently. Serve hot garnished with cheese.
Taken from Tarla Dalal's magazine.
No comments:
Post a Comment