Pasta and Vegetable Sizzler in Tomato Sauce

Tarla.Dalal's picture

Nov. 07, 2014

The Pasta and Vegetable Sizzler in Tomato Sauce is a treat not just to the taste buds, but to all the other senses too. In fact, the making of a sizzler is a pleasure to watch. If you have never watched it being prepared by the chef at a party, then this recipe is your chance to recreate the magic in your own kitchen. A line-up of veggies smartly categorized by their cooking time, are added one after the other to the sizzler plate to be sautéed in butter and positioned appropriately like actors performing on a stage. Then come the pasta and the tangy tomato sauce, to take the lead positions at the centre of the formation, all set to be devoured by a discerning diner!

Ingredients

Blanched broccoli florets 1/2 Cup (8 tbs)
Cooked pasta 3/4 Cup (12 tbs) (penne)
Sliced and blanched baby corn 1/2 Cup (8 tbs)
Boiled green peas 1/4 Cup (4 tbs)
Capsicum cubes 1/4 Cup (4 tbs) (red, yellow)
Salt and ground black pepper To Taste
Butter 1 3/4 Tablespoon
Olive oil 1 Teaspoon
Fresh cream 1 Tablespoon
Grated processed cheese 1 Tablespoon
Oil 1 Teaspoon , mixed with 2 tablespoon water
For tomato sauce
Chopped tomato 2 Cup (32 tbs)
Dried oregano 1/4 Teaspoon
Salt To Taste
Chili powder 1/2 Teaspoon
Sugar 1 Teaspoon
Olive oil 1 Teaspoon
Fresh cream 1 Tablespoon

Directions

MAKING

For Tomato Sauce:

1. In a non-stick pan, cook chopped tomato over medium flame for 10 minutes, while stirring occasionally.

2. Turn off the flame, allow the mixture to cool, blend into smooth paste and then strain the mixture.

3. Into the same non-stick pan, transfer the strained tomato; add oregano, salt, chili powder, sugar, olive oil and fresh cream. Stir occasionally and cook for 1-2 minutes. Turn off flame and set aside.

For Sizzler:

4. Place a sizzler plate over high flame for at least 8-10 minutes or until red hot.

5. Put ¼-1/2 tablespoon of butter in the center of the plate; add broccoli, salt, pepper and sauté over high flame for 1 minute. Slide the broccoli around the circumference of the plate. 

6. Put ¼-½ tablespoon of butter in the center of the plate; add baby corn, salt and pepper and sauté over high flame for 1 minute. Slide the baby corn around the circumference of the plate as done with broccoli. 

7. Cook peas and capsicum the same way as broccoli and baby corn and set aside.

8. Finally place the pasta in the centre of the plate, pour olive oil, add salt and pepper. Stir occasionally and cook over medium flame for 1-2 minutes.

9. Add the prepared tomato sauce evenly over the pasta. Stir and cook for 1-2 minutes.

10. Add fresh cream and cheese on top. 

11. Combine oil with 2 tablespoons of water and sprinkle evenly over the plate.

 

SERVING

12. Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 390Calories from Fat 193

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 612 mg25.5%

Total Carbohydrates 42 g14%

Dietary Fiber 4 g16%

Sugars 14 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet