Whole Wheat Pasta with Roasted Vegetable Salad By Vicky Ratnani

Whole Wheat Pasta with Roasted Vegetable Salad

Dig into this wholesome pasta that is topped with roasted vegetables and aromatic herbs.
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Serves

1

Cooking Time

25 Mins

Meal Type

SALAD

Preparation Time

20 Mins

Difficulty

Medium

Rate This Recipe7

INGREDIENTS

  • 1 cup broccoli florets
  • ½ diced yellow squash
  • 1 diced eggplant
  • ½ diced green capsicum
  • salt
  • 2 tbsp olive oil
  • Cracked black pepper
  • 4 tomatoes water
  • salt
  • 2 cup whole wheat paste
  • 1 chopped red chilli
  • 1 diced onion
  • 1 tbsp olive oil
  • 1 tsp
  • 3 to 4 basil leaves
  • ½ cup fresh tomato juice
  • Cracked black pepper
  • 1 tsp balsamic vinegar
  • ½ tsp sugar Some flat leaf parsley
  • 1 tsp red chilli flakes
  • ½ cup grated parmesan cheese
  • Cracked black pepper
  • A few parsley leaves

PREPARATION

  1. 1

    To a baking tray add broccoli florets, diced yellow squash, chopped eggplant, chopped capsicum, salt, olive oil and cracked black pepper. Place the tray in a preheated oven 180 C for 10 12 minutes. Blanch tomatoes, peel and cut them. In the blanched tomato water add salt and whole wheat pasta. Pour olive oil in a pan and add onion, red chilli, garlic (all chopped), tomatoes, baked vegetables, basil leaves and mix. Also, add tomato juice, cracked black pepper, balsamic vinegar, sugar, pasta water and mix well. Once the pasta is cooked, drain the water and put the pasta in the pan. Mix it and close it with a lid and let it cook. Add chopped flat leaf parsley, red chilli flakes and mix. When the pasta is almost cooked add grated parmesan cheese and mix. Put the pasta in a plate, add grated parmesan cheese, cracked black pepper and parsley leaves for garnishing and serve hot.
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