Pasta Primavera, is probably one of the most healthiest version of Pasta.There is no separate sauce required for making this pasta.It is a combination of fresh vegetables sauteed with minced garlic and Olive Oil.It is very simple and easy to make.Traditionally, Parmesan cheese is added to it as a final topping. I have skipped adding cheese as I wanted to keep it vegan and healthy. Also, I have added balsamic vinegar for additional flavor and taste.
The taste and flavor to this pasta comes from the fusion of fresh roasted vegetables in herbed olive oil and garlic with balsamic vinegar .
Indulge in this sin free healthilicious Italian Treat.
Serves : 2-3
Ingredients
Extra Virgin Olive Oil/ normal edible Olive Oil - 1/4 cup
Durum Wheat Pasta - 1.5 cups
Balsamic Vinegar - 1 tbsp
Mixed Italian seasoning - 2 tsp or more depending on taste
Garlic - 4 pods (minced finely)
Salt and Pepper to taste
Vegetables
Broccoli - 6-7 florets
Red Bell Pepper - 1 small (cut into julienne)
Yellow Bell Pepper - 1 small (cut into julienne)
Baby corn - 4 (slit length wise)
Onion - 1 small (cut lengthwise)
Tomato - 1 large or 2 small (chopped finely)
American sweet corn- 2 tbsp
Method
1. Boil broccoli and baby corn for about 2 mins with tsp of salt. Strain them and keep it aside. Cook Pasta till Al Dente and keep aside.
2. Take a pan, add olive oil. Add some minced garlic and onion and saute till nice aroma and onions turn translucent on a medium flame.
3. Add all the veggies (other than broccoli and baby corn) and saute for 2 mins with some salt, pepper and mixed herb seasoning. Ensure the flame low-medium and not high.
4. Now add broccoli and baby corn and cook for 5 more mins. Ensure that all the veggies are nicely cooked and covered in herb flavored Olive oil and garlic.
5. Now add the cooked pasta and saute well. Drizzle the balsamic vinegar and toss well so that the pasta is covered uniformly blended well with the aromatic flavored vegetables.
6. Drizzle some more olive oil and serve it piping hot with slice of bread or Soups.
Notes,Tips & Add-on's
You can add any veggies of your choice and any number of vegetables. Absolutely left to your convenience.
You can add some grated Parmesan or any other cheese on top before serving.
This is my easiest and most healthy option for dinner. Weekly twice, I tend to have just this salad for my dinner. It is definitely a sin free indulgence. I have used extra virgin olive oil and Balsamic Vinegar as dressing.Both these two combinations are heavenly with rich flavor and aroma that you almost travel to Italy. Know more about Balsamic Vinegar and its uses here. This has all the veggies that is sure the satisfy your taste buds as well as your hunger without gaining pounds. This is so easy to prepare. Whenever you want to detox your body with an healthy alternate, just go for it:):)
serves:2
Ingredients
Extra Virgin Olive Oil - 1/4 cup
Paneer/cottage cheese/tofu - 6-7 small cubes
Pineapple slices - 3 (Cubed)
Baby corn - 5 (sliced thinly)
Onion - 1 large (chopped roughly)
Tomato - 1 large (chopped finely)
Broccoli - 5-6 florets
Red Bell Pepper - 1 small or 1/2 big
yellow Bell Pepper - 1 small or 1/2 big
Green Capsicum - 1 small or 1/2 big
Balsamic Vinegar - 2 tbsp or more as per taste
Mixed Italian Herb Seasoning - 1 tbsp or more as per taste
Salt and pepper to taste
Method
1. Boil Broccoli and baby corn with a pinch of salt for about 2 mins. The broccoli should be semi cooked. Strain the contents and keep it aside. 2. Heat a pan and add olive oil. Add Onion and saute until transparent. Add bell peppers,capsicum,tomatoes and saute well for 2 mins. 3. Add strained baby corn and broccoli and saute well in Olive Oil. Add needed salt. 4. Add paneer and pineapple cubes and saute well. 5. Add Italian seasoning and fresh ground pepper. Saute on a medium flame for all the veggies to get cooked and soft. 7. Drizzle Balsamic vinegar in the last, raise the flame high and do a high speed saute for 2 mins. Don't take off your hand else the vegetables might be burnt. 8. Keep on medium- high flame for about 2 mins for all the vinegar and water to be absorbed by the veggies. 9. Once done, switch off the flame. Transfer the salad to plate and serve hot:):)
Notes,Tips & Add-on's
You can add any veggies of your choice according to your taste buds. Choices like Brussels ,carrots go well with this salad.
Pineapple and paneer tastes great with balsamic vinegar and hence I have used them in my salad. Off course, paneer is a great source of protein too and pineapple provides the additional sweetness and 'tanginess' that tastes great with balsamic vinegar.
You can use strawberries,olives or any toppings for your salad.
You can also add feta cheese, they taste great with balsamic vinegar.
There was a period where in I had to reduce my weight quickly so that I could get back to my dancing and shows. I was desperately looking out for a diet plan to shed, of course in a healthy way. I was introduced to this Diet plan through one of my dance friends and is called as Vegan Detox Diet. Unlike other diet plan where you quickly start gaining after you stop the diet, this was a healthy way of detoxifying your body,washing away all your toxins and letting your body flush all the unhealthy fat through proper intake. I will be writing a detailed separate post about this diet plan in my blog very soon and post the link here. Now, check out this highly nutria-Delicious which is highly protein packed and contains the goodness of all colored vegetables. You can have this as your snack or as a substitute for your mid-day meal.
Serves:2 Ingredients 1. Vegetables
Broccoli - 4 florets
Onion - 1 (sliced thinly)
Aubergine -1/4 cup (sliced thinly)
Beans-1/4 cup (chopped)
Bell peppers -1/4 cup (sliced thinly)
2. Walnuts-1/4 cup (chopped) 3. Extra Virgin Olive Oil-1/2 cup 4. Garlic - 4 pods (minced finely) 5. Freshly ground pepper as required 6. Dried Parsley and Oregano - 2 tsp each 7. salt as required 8. Turmeric a pinch Method 1. Boil the broccoli florets and beans together with a pinch of salt and turmeric separately till they are semi cooked. They should not be overcooked or become too soft. 2. In a pan, add virgin olive oil and saute garlic for a minute. Add onions and saute till they become translucent. Add aubergine and bell peppers and saute for a min till aubergine turns color and becomes semi cooked. 3. Now add the cooked florets and beans to above contents and saute for a min. 4. Add the chopped walnuts.
5. Add the needed amount of salt, pepper,parsley and oregano for seasoning and toss it well. 6. Salad is ready to be munched :)
I once had this cream of broccoli and almond soup in one of the Veg Fine Dining restaurants in Chennai. I simply loved it!!! However, this is not a very frequent menu which you can find in most of the restaurants.I was craving to have this soup and hence made it at home one day.Trust me, It came out really well :)!!!. This is one soup which is not only delicious and creamy,but also combines the goodness of broccoli and almonds.Here goes the recipe for the delicious,creamy and nutritious soup :)
1. Heat butter in a pressure pan. On a low flame,saute onions ,garlic and broccoli until onions become transparent. 2. Next,add water to the pan and pressure cook for 3 whistles and switch off the flame.
3. After the contents are cooled, grind the cooked broccoli+onion,almonds together in a mixer at a high speed.
4. Heat the above ground mixture in a pan on a low flame. Adjust adding water depending on the consistency required. Do not add too much water that it starts to become watery and thin. 5. Add some fresh cream to give rich and creamy texture to the soup.
6. Add salt and pepper and continuously stir.
7. Serve this healthy soup hot seasoned with crushed almond pieces :).
Notes,Tips & Add-On's
You can saute in Olive oil if in case you want to avoid butter to make it a more healthier and vegan option by avoiding fresh cream.
