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Vegetable Linguini

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This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.

 

Makes 4

Ingredients:

350g linguini

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

3 fresh tomatoes, seeded and chopped

175g carrots, sliced

225g zucchini, sliced

1 cup green peas

175g red pepper, seeded and finely diced

2 spring onions, finely sliced

1 tablespoon dried basil

1 chicken stock cube dissolved in 25 ml boiling water

1 1/2 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground black pepper

 

Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large skillet under medium heat.  Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.

Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  TinyTall

 

Zucchini Alfredo Pasta

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Zucchinis are a type of summer squash and it is also known as a courgette. It is low on calories, but it is a good source of folate, magnesium, potassium and vitamin C.

It is one of my favorite vegetables. You can fry, grill or use it in stews and salads. Here is a delicious meatless recipe. If you are a die-hard meat lover, you can add some sweet ham or crunchy bacon. It also tastes good with chicken.

Ingredients:

1 (12 ounce) package spaghetti or fettucini noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

salt and pepper to taste

1 cup Parmesan cheese, grated

 

In a large pot of boiling water, cook the pasta according to package instructions or until it is al dente. Drain and set aside.

In a saucepan, heat the vegetable oil over medium flame. Sauté the garlic until it is fragrant and light brown. Add the zucchini and cook for 10-15 minutes or until the vegetables are soft. Pour in the milk and stir in the cream cheese. Simmer for 15 minutes or until the cheese melts. Stir occasionally. Season it with salt and pepper.

Combine the pasta and the zucchini sauce in a bowl. You may serve it on individual plates or bowls if desired. Sprinkle with Parmesan cheese before serving.

 

Photo Courtesy Of: mary_thompson