Spring Onion and Red Capsicum Pasta

Tarla.Dalal's picture

Nov. 23, 2015

What a lovely sight the Spring Onion and Red Capsicum Pasta is, with contrasting shades of red, yellow and green decorating perfectly cooked penne! Best of all, the lively flavour of this Italian delicacy more than meets the expectations that arise in your mind when you behold the pretty sight. This pasta dish is flavoured with veggies, herbs and spices sautéed in olive oil. This gives you the peppy flavour and enticing aroma quite quickly, without having to go through the added effort of preparing a tomato or white sauce.


Finely chopped spring onion whites 1 Cup (16 tbs)
Finely chopped spring onion greens 1 Cup (16 tbs)
Thinly sliced red capsicum 3/4 Cup (12 tbs)
Cooked penne 2 Cup (32 tbs)
Olive oil 3 Tablespoon
Finely chopped garlic 2 Teaspoon (lehsun)
Boiled sweet corn kernels 1/2 Cup (8 tbs) (makai ke dane)
Dry red chilli flakes 2 Teaspoon (paprika)
Dried mixed herbs 2 Teaspoon
Salt To Taste



1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. 2. Add the spring onion whites, spring onion greens and red capsicum, and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally. 3. Add the sweet corn kernels, chilli flakes, mixed herbs and salt and and sauté on a medium flame for 1 minute, while stirring occasionally.4. Add the cooked penne, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.


5. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 6 Minutes
Ready In: 6 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 518Calories from Fat 231

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 276 mg11.5%

Total Carbohydrates 62 g20.7%

Dietary Fiber 8 g32%

Sugars 6 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet