Tuesday, November 15, 2011

Pasta with skillet roasted vegetables (and ketchup!)

When you are out of cheese and do not want to work up the oven, but still want to have roasted veggies with pasta, you have to innovate or modify your cooking method. That's exactly what I did. When I read this recipe; I knew I had to make it. And the perfect opportunity presented itself when both of us (me and my hubby) felt like having something light, yet filling.

Serves 2
1 /2 medium sized broccoli, cut into florets
3/4 cups sweet corn
1 capsicum/ bell pepper (you can add red/yellow ones too. )
2 small tomatoes (quartered)
1 tsp salt or to taste
pepper, freshly ground, to taste
1 tbsp olive oil

For vegetables:
Take a skillet. Heat olive oil in it.
Put all the vegetables and cook on medium to to low flame till they get charred. Stir in between to cook evenly.

For the pasta
Cook the pasta as per the direction on the packet

To assemble
1&1/2 tbsp olive oil
1/2 onion(medium sized), sliced into half moons
1/2 tsp oregano
1 tbsp Tomato Ketchup ( this is what I added, but if you want more flavour then go ahead and pour according to your taste)- it gave a saucy zing to the recipe.

In a wok, heat the oil over a medium flame. Put in the onions and fry till translucent . Toss in the pasta and roasted vegetables and mix well. Add the oregano and ketchup and toss well enough to coat the penne pasta properly.

Serve hot and enjoy!

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