Garden Vegetable Pasta

Ingredients:
Pasta- 2 cups
onion- 1 (sliced)
garlic- 4 (finely chopped)
carrot- 1/2 cup(chopped)
bell pepper- 1/2 cup (chopped)
Pasta sauce- 2 cups
parmesan cheese as required
red chilli flakes- as required
spring onion- 2 stalks

Procedure:
Cook pasta according to package instructions and set aside.Heat some oil and saute Onion and garlic. After some time add carrots,bell pepper and any other vegetables of your choice. Season with salt and chilli flakes.


Add pasta sauce and combine well. Heat the sauce and bring just to a boil. add some water if needed.




When the sauce gets heated up well add pasta and spring onions. combine well and cook for another 5 to 10 mins.















Serve Pasta with any of these sides (mashed potatoes,grilled chicken or any other veggie of your choice).

Spinach Ravioli with Mushrooms

Not in mood for an elaborate cooking? Here is something you can whip up really fast and elegant. Spinach Ravioli with Mushrooms!!! I have used store-bought ravioli and added some of my touches to make it suit my taste. This isn't exact science. Feel free to explore with any kind of vegees and pasta seasonings.

Ingredients:
Ravioli- 20
onion- 1/2 (sliced)
mushrooms- 1 cup
spinach leaves- 1/2 cup
spring onions-1 stalk
pasta sauce - 1 cup
Pasta herb seasoning- 2 tbsp
crushed red pepper- as per taste
parmesan cheese - 2 tbsp (increase cheese if you want more)








Procedure:
Cook pasta according to package directions. The pasta is almost cooked when it floats on top. Drain pasta and put the seasoning on top so that it sticks to the hot pasta. Heat oil in pan and saute onions, mushrooms ,spinach and crushed red pepper. When the mushrooms are half done add pasta sauce and heat it throughly. Now add Ravioli, more seasoning(if you want),salt, spring onions and some olive oil. Mix well. Just before serving sprinkle parmesan cheese on top

Vegetable Noodles

Capsicums were on sale in our nearby grocery story. I mostly buy only the green ones but when the other colors were also in the same price I wasted no time. Immediately grabbed one in each color. I was planning on doing something really special with it. But, due to lack of time and to fix something simple I made noodles. I normally add eggs and shredded chicken, but considering the heavy breakfast and lunch I had today I decided to go totally vegetarian. And here is some for you...

Ingredients:

Any noodles- 1 pack( not the maggie one)

Baby carrots- 10

red,green,yellow and orange capsicums- 1/2 of each (cut into strips)

cabbage- 1/2 cup (shredded)

spring onions- 2 stalks

onion- 1/2 (medium,sliced)

garlic- 4 (minced)

red chilli flakes - 1/2 tsp

soy sauce- 1 tbsp (or even more if you like)

pepper- 1/2 tsp (you can use white pepper too)

salt

Procedure:

Prepare noodles according to package instructions and cool. Heat oil in wok until smokey hot. Then add onions and saute for a minute. Then add carrots and garlic. saute for 2 to 3 minutes. Now add all the capsicums and saute for some time. Do not over-cook the vegetables. It has to be crisp. Add all the flavorings like soy sauce,salt, red chilli flakes and pepper. You can also add 1 tbsp of tomato sauce to give the noodles a little tangy taste. Finally add cabbage and saute for 2 mins. Then add noodles and spring onions. Toss well. Check for sesonings and serve hot .

Variations:

You can also add mushrooms, broccoli, snap peas and bean sprouts

Spinach Tortellini with Steamed vegetables

More simple meals... This is the first time I'm trying tortellini. In my opinion, I feel this pasta is very filling when consumed even a little as it is filled with some stuffing like cheese, spinach or meat.

Ingredients:Tortellini pasta- 1 pack
shredded chicken- 1 cup

For pesto sauce:
garlic- 3 pods
fresh basil leaves- 2 cups
pine nuts - 3 Tbsp
salt and pepper- as per taste
extra virgin olive oil- 1/2 cup
Parmesan cheese grated- 1/2 cup

Procedure:
Cook pasta as per package directions and set aside. For the pesto sauce , blend everything except oil and cheese. After mincing it well, slowly add olive oil and blend for a few more minutes until the right consistency.Finally add cheese and mix well. You can add a little water to the sauce if it is very thick. You can store in an air-tight containter for 2 days and use it over steamed vegetables, fish or chicken. In a pan cook shredded chicken with 2 tbsp oil and some salt on high heat. When done add pasta and pesto sauce. Blend well. Serve with steamed vegetables.

Note: You can add vegetables along with chicken and then add to pasta. By this way, the vegetables will also have pesto sauce flavor in it.