Nov 3, 2009
Pasta with Meditteranean vegetables
After crazy few weeks life seems to be returning to some normalcy. Highlight of this month was last week I celebrated my 13 yrs of bliss with my dear 'P' who took me out for a lovely dinner. Normally the tradition is a quiet dinner at some place far and serene. This time we decided to take the boys along. So i had to explain what the occasion was to them only to have them disappointed that they were not invited for the wedding.
It was a huge spread on the buffet which had Thai, bit of Italian , German and even Burmese food. What i liked about this buffet was that the menu had lot of new things that one would usually not expect. Like barbecued ham with prune sauce, steamed whole fish with lime and ginger sauce, khaosuey, barbecued chicken with schnitzel, baked gulab jamun and many more ..... boy! it was quiet a spread. I didn't know when to stop... shame on me!.
The second best thing that happened to me this week was the stock of fresh organic vegetables that this friend sent me over from his farm. All my favourites.. Zucchini, red and yellow peppers, and mushrooms... I was all set to make Ratatouille then i decided to do a pasta instead.
It is super simple with squishy and juicy vegetables sauteed in lots of garlic and tomato sauce.
It surely is a quick fixer and very very satiating particularly on a hungry day.
Zucchini - 1/2 chopped
Red pepper - 1/2 seeded and cubed
Yellow pepper - 1/2 seeded and cubed
Mushrooms - 10 sliced
Tomato - 3 medium - boiled, peeled and pureed
Passata - 1 tbsp
Olive oil - generously
Garlic - 4 finely chopped
Dried Thyme - 1 tbsp
Whole wheat pasta - 2 cups cooked
Heat oil and add the garlic and saute till light brown.
Add the vegetables and cook for few mins.
Add the pureed tomato and passata and cook till the vegetables become squishy and soft. I like my vegetables half done...
Now add thyme and saute for few more min..
Toss in the Cooked whole wheat pasta an let the sauce coat the pasta. Serve with Parmesan shavings.