Pasta Verduras – Pasta in Veggies, Wine And Tomato Sauce

Every dish has a story to tell. Like my Pasta Verduras. The idea was to rustle up a quick stew for Sunday lunch. Pasta just came waddling around for a stroll. But, glancing at this inviting, aromatic stew bursting with colors, the pasta decided to take a dip. So, that’s that 🙂
It’s a one-pot recipe that’ll make for a quick, hearty lunch and also a comforting dinner.
All you need to do is get chopping 🙂

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:
2 red peppers, deseeded and diced
2 yellow peppers, deseeded and diced
2 carrots, peeled and diced
2 medium size red onions, finely chopped
1 medium aubergine, cut into big chunks
1 medium broccoli, roughly chopped
1 large courgettes, diced
1/2 cup green peas
2 tbsp, garlic, grated. I use lots of it. I’m a huge garlic fan 🙂
1 ripe tomato, roughly chopped
3 ripe tomatoes, pureed
3 tbsp, tomato ketchup or sauce
1/2 cup any red wine. I used Port Wine
400 gm macaroni, penne or spaghetti pasta
A cup of grated parmesan cheese. Save a little for garnishing.
Chopped coriander for garnishing
2 tsp lemon juice
Olive oil for frying
Salt and pepper for seasoning

Method:
1. In a large frying pan, heat the oil over medium heat. Add onions and cook for 5 minutes, or until they are soft and translucent.
2. Toss in all the chopped peppers. Put the lid on and cook on medium, till soft.
3. Now add carrots and courgettes and cook.
4. Once the carrots are soft, add peas, aubergine, tomatoes, broccoli and cook with lid on.
5. Add the tomato puree, sause and the seasoning and cook on medium for another 3-4 of minutes.
6. Lastly add the slosh of wine and lemon juice and stir. Let it simmer on low for 5 minutes. Do the taste test and add more seasoning if needed.
7. Add the grated parmesan, stir and let it cook on low for a minute. Save some of it for plating.
8. Meanwhile, put a large pot of salted water to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
9. Now pop the pasta and cooking water into the stew, add the chopped coriander and give a good toss.
10. Serve hot with a garnish of coriander, gorgeous long ribbons of grated parmesan and a poached egg mounted on the top, its sun-kissed yolk streaming down.
I like it medium-poached.

Good and nutritious food isn’t always the outcome of lengthy, rigorous cooking. It can also be like that story, short and simple; yet it leaves an indelible effect on you that lasts forever…

NonVeg Veg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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