Pesto Penne

Tarla.Dalal's picture

Mar. 16, 2015

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.

Ingredients

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)
Salt To Taste
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)
Salt To Taste

Directions

Making

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. 

Serving

Serve immediately with garlic bread.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1749Calories from Fat 1140

 % Daily Value*

Total Fat 129 g198.5%

Saturated Fat 24 g120%

Trans Fat 0 g

Cholesterol

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