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Patchwork Calico Pasta

Chef.Foodie's picture
Ingredients
  Sliced zucchini 3⁄4 Pound, cut into diagonal slices (4 Pieces)
  Broccoli flowerets 2 Cup (32 tbs)
  Pine nuts 1⁄2 Cup (8 tbs)
  Tomatoes 3
  Spaghetti 1 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Minced garlic 1 Tablespoon
  Chile pepper To Taste
  Salt To Taste
  Pepper To Taste
  Heavy cream 1⁄2 Cup (8 tbs) (Half And Half)
  Butter 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Get some water to boil and add zucchini into it for 1 minute for blanching, and then remove.
2. Drop broccolis in some boiled water for 3-4 minutes for blanching, and remove.
3. Drain the water.
4. Peel and chop tomatoes.
5. Toast pine nuts into 350-degree oven for 5-10 minutes, but take care so that the nuts should not get burned.
6. Cook spaghetti as per the directions mentioned on the package until the spaghetti turns soft but firm in its texture [al dente]
7. Drain water from the noodles.

MAKING
8. Take a skillet and heat oil in it.
9. Add garlic, zucchini, broccoli, tomatoes, Chile peppers, salt and pepper in hot oil.
10. Cook the ingredients for a short span with stirring as required.
11. Remove the chili pepper from the pan and discard.
12. Pour the preparation on the spaghetti and toss gently for even mixing.

SERVING
13. Garnish the dish with additional cheese before serving.
14. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blanching
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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