Preparation Time : 15 mins | Cooking Time : 30 Mins | Serves: 3-4
Fusilli pasta 2 and 1/2 cups Zucchini 1/4 cup Capsicum | Bell peppers 1/4 cup (i used tri colour capsicum) Sweet corn 3-4 tblsp Cherry tomato 4-5 Garlic 3 cloves Onion 1 Olive oil 1 tblsp Tomato puree 1/2 cup Pepper powder 1 tsp Red chili flakes as needed Salt as needed Mozzarella cheese 1-2 tblsp Basil leaves few (for garnishing) Water 1/2 cup reserved from the cooked pasta. Method:
- Chop the onions and garlic finely.
- Chop the Zucchini and bell peppers into small cubes.
- Cook the sweet corn and keep aside. If using frozen corn, just keep it outside.
- Cut the cherry tomatoes into half and keep it aside.
- I used store bought tomato puree, you can grind 2 ripe tomatoes and use too.
- Cook the pasta as per the instructions of the package. Reserve half cup of the cooked pasta water for later use.
- In a pan add the oil (you can use normal oil too) and add the chopped garlic and onions.
- Saute till the garlic turns golden brown.
- Add the chopped Zucchini and bell peppers.
- Add the pepper powder, red chili flakes and salt. Instead of red chili flakes you can add fresh red chili too.
- Cook for few minutes.
- Add the sweet corn and mix well. It will get cooked in the heat itself, if you are using frozen corn.
- Cook for 2 minutes.
- Add the tomato puree now. I added some pasta cooked water along with that, to get a good saucy consistency. This will keep the pasta moist and avoid drying.
- Mix well and cook for 2 minutes.
- Add the cooked pasta to this now.
- Mix well and cook for a minute.
- Add the cheese and the basil leaves.
- Switch off the flame.
- Serve the pasta hot.
Method with step wise pictures:
- Chop the onions and garlic finely.
- Chop the Zucchini and bell peppers into small cubes.
- Cook the sweet corn and keep aside. If using frozen corn, just keep it outside.
- Cut the cherry tomatoes into half and keep it aside.
- I used store bought tomato puree, you can grind 2 ripe tomatoes and use too.
- Cook the pasta as per the instructions of the package. Reserve half cup of the cooked pasta water for later use.
- In a pan add the oil (you can use normal oil too) and add the chopped garlic and onions.
- Saute till the garlic turns golden brown.
- Add the chopped Zucchini and bell peppers.
- Add the pepper powder, red chili flakes and salt. Instead of red chili flakes you can add fresh red chili too.
- Cook for few minutes.
- Add the sweet corn and mix well. It will get cooked in the heat itself, if you are using frozen corn.
Cook for 2 minutes.
Add the tomato puree now. I added some pasta cooked water along with that, to get a good saucy consistency. This will keep the pasta moist and avoid drying.
Mix well and cook for 2 minutes.
Add the cooked pasta to this now.
Mix well and cook for a minute.
Add the cherry tomatoes now. It will get cooked in that heat.
- Add the cheese and the basil leaves.
- Switch off the flame.
- Serve the pasta hot.
- You can replace zucchini with broccoli, in that case do not make it big florets, else it will take a long time to get cooked.
- I used mozzarella cheese, you can use Parmesan also but it is not a vegetarian Cheese.
- I used fusilli pasta for this recipe,you can use penne pasta or Spaghetti pasta for this Pasta Primavera.
