PASTA WITH
STIR FRIED
VEGETABLES
Pasta, is a boiled dough of flour and water, was a staple food for many early civilizations. There are some different rumours about history of pasta. Some says Marco Polo imported pasta from China, some says Italians has been cooking pasta since the 1st. century.
According to historian Charles Perry , the Arabs adapted noodles for long journeys in the 5th century, the first writing record of pasta.
At first pasta was an expensive food . After machine production pasta become affordable and popular. Today pasta is a common food .
Think of pasta I think of Italian food. Pasta is the Italian word of dough. The dough is make from durum (hard) wheat which is rich in gluten, high in protein, low in fat, contains vitamins, iron, minerals and fiber.
Commercially there are many different pasta shapes , basically tiny for soups (risoni ,anelli), thin and long (spaghetti, tagliatelli, linguine), short and curly (penne, farfalle) , large sheets (lasagne), tubular ( cannelloni), and ready-stuffed ( ravioli, tortellini).
There is one thing I am sure' from kids to adults love pasta'.... it is never boring.
INGREDIENTS
250g pasta , fusilli or penne..
1 zucchini/ courgette, cut into small cubes
1 eggplant/ aubergine , cut into small cubes
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, chunky sliced
100g mushrooms, cut into cubes
2 tablespoons vegetable oil
FOR DRESSING:
2 garlic cloves, crushed
2 Tablespoons chopped fresh basil or 1 teaspoon dried basil
2 Tablespoons parsley, chopped
1 teaspoon salt
2 Tablespoons balsamic vinegar
PREPARATION
Boil , 2lt water, 1 teaspoon salt and 1 tablespoon vegetable oil in a deep saucepan. Bring water to boil, stir in pasta cook until tender but not soggy and sticky. Drain , don't rinse.
Pour 2 Tablespoons of vegetable oil into a wok (Chinese frying pan) or a deep heavy pan add zucchini stir 3 minutes and add eggplant, stir fry until vegetable tender. Add red and green peppers, onion and mushrooms. Stir further 3-4 minutes.
Process olive oil, garlic, basil, parsley and salt. Pour over vegetables when still hot. Mix with pasta. Serve warm or cold.
TIPS:
It can be made with whole wheat pasta and baked vegetables . Process dressing , pour over vegetables, toss until well mixed. Bake in the oven uncovered ,at 200C-400F for 45 minutes or until vegetables tender. Mix with pasta , well toss. This way of cooking is much healthy but needs more time. If you wish you can add any fresh vegetables which you like.
1 eggplant/ aubergine , cut into small cubes
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, chunky sliced
100g mushrooms, cut into cubes
2 tablespoons vegetable oil
FOR DRESSING:
2 garlic cloves, crushed
2 Tablespoons chopped fresh basil or 1 teaspoon dried basil
2 Tablespoons parsley, chopped
1 teaspoon salt
2 Tablespoons balsamic vinegar
PREPARATION
Boil , 2lt water, 1 teaspoon salt and 1 tablespoon vegetable oil in a deep saucepan. Bring water to boil, stir in pasta cook until tender but not soggy and sticky. Drain , don't rinse.
Pour 2 Tablespoons of vegetable oil into a wok (Chinese frying pan) or a deep heavy pan add zucchini stir 3 minutes and add eggplant, stir fry until vegetable tender. Add red and green peppers, onion and mushrooms. Stir further 3-4 minutes.
Process olive oil, garlic, basil, parsley and salt. Pour over vegetables when still hot. Mix with pasta. Serve warm or cold.
TIPS:
It can be made with whole wheat pasta and baked vegetables . Process dressing , pour over vegetables, toss until well mixed. Bake in the oven uncovered ,at 200C-400F for 45 minutes or until vegetables tender. Mix with pasta , well toss. This way of cooking is much healthy but needs more time. If you wish you can add any fresh vegetables which you like.
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