“The Swirly delight”- :)

Yesterday was a “PASTA”day for me all day. Several clients asked me about pasta dinners and wanted me to share a healthy recipe. Those of you who know me well know that I am an Italian food freak. Talking about pasta all day kept on making my mouth water so I decided “That’s what i am having for my dinner”.  SO here you go. My “yummylicious” pasta.

Ingredients:-

Aprox 1½ cups  pasta ( penne or bow or Fusilli  pasta)- I chose colorful fusilli

½ Red and½ green bell pepper thinly sliced

1 red onion thinly sliced

1 big tomato cut into bite size pieces

2 medium carrots thinly sliced

1 cup mushrooms

½ avocado sliced

½ cup shredded cheese ( i love cheese) or 2 boiled eggs or few sliced pieces of grilled chicken breast for protein.

2 big or 4 small cloves of garlic cut into pieces (not chopped)

1/2 tsp cumin seeds (jeera)

pinch of hing (asafoetida)

Salt , red chili flakes and black pepper (to taste)

Method:-

Cook pasta according to package direction. While pasta is cooking, heat 1 tsp of pure ghee in a non-stick pan and add the cumin seeds and hing (asafoetida) after a few seconds add the onions and garlic and cook for a min. Add rest of the veggies and sprinkle dry Italian herb mix and salt, cover and cook for another min. Drain the pasta and add it to the veggies and turn off the gas. Add the cheese and mix well. Let it cool a bit and add ½ tbsp of extra virgin olive oil, red chili flakes and black pepper and mix well.  Chop little fresh parsley and add to the pasta. Enjoy immediately 🙂

Cheese, chicken, eggs are all options of protein portion added to the pasta. Add chicken with the veggies but eggs can be added at the end. Remember you need protein at every meal.

Veggies in pasta should be left a bit crunchy so cumin and Asafoetida will prevent flatulence which may happen to some due to semi cooked veggies.

Why add pure ghee??? Please read my post on ghee for answers 🙂

Eat wholesome, be wholesome. Live it

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