Pesto Penne, in this jain version combines the delectable sauce with perfectly cooked penne, a basketful of colourful veggies, aromatic herbs and oodles of cheese.
|Cooked penne||2 Cup (32 tbs)|
|Olive oil||1 Tablespoon|
|Diagonally cut zucchini||1/2 Cup (8 tbs)|
|Capsicum cubes||1 Cup (16 tbs) (red, yellow and green)|
|Diagonally cut and blanched baby corn||1/2 Cup (8 tbs)|
|Capsicum cubes||1 Cup (16 tbs)|
|Grated processed cheese||1/2 Cup (8 tbs)|
|Milk||1/2 Cup (8 tbs)|
|Red chilli flakes||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|To be blend into a smooth pesto (using 2 tbsp of water)|
|Fresh basil leaves||3 Cup (48 tbs)|
|Chopped walnuts/Pine nuts||1/2 Cup (8 tbs)|
|Olive oil||1/4 Cup (4 tbs)|
In a broad non-stick pan, heat olive oil, add zucchini and capsicum
Sauté on a medium flame for 2 minutes.
Add baby corn and sauté on a medium flame for 1 minute.
Add prepared pesto, fresh cream, cheese and salt. Mix well.
Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add milk, chilli flakes and oregano. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the cooked penne, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately with garlic bread.
Serving size Complete recipe
Calories 1749Calories from Fat 1140
% Daily Value*
Total Fat 129 g198.5%
Saturated Fat 24 g120%
Trans Fat 0 g
Sodium 1927 mg80.29%
Total Carbohydrates 108 g36%
Dietary Fiber 17 g68%
Sugars 14 g
Protein 48 g96%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet