Patchwork Calico Pasta Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Sliced zucchini3⁄4 Pound, cut into diagonal slices (4 Pieces)
 Broccoli flowerets2 Cup (32 tbs)
 Pine nuts1⁄2 Cup (8 tbs)
 Tomatoes3
 Spaghetti1 Pound
 Olive oil1⁄4 Cup (4 tbs)
 Minced garlic1 Tablespoon
 Chile pepper To Taste
 Salt To Taste
 Pepper To Taste
 Heavy cream1⁄2 Cup (8 tbs) (Half And Half)
 Butter1⁄4 Cup (4 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 946 Calories from Fat 470

% Daily Value*

Total Fat 54 g83.2%

Saturated Fat 19.9 g99.5%

Trans Fat 0 g

Cholesterol 85.1 mg

Sodium 383.7 mg16%

Total Carbohydrates 99 g32.8%

Dietary Fiber 2.8 g11.3%

Sugars 4.8 g

Protein 29 g57.6%

Vitamin A 58.7% Vitamin C 101.4%

Calcium 29% Iron 34.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Get some water to boil and add zucchini into it for 1 minute for blanching, and then remove.
2. Drop broccolis in some boiled water for 3-4 minutes for blanching, and remove.
3. Drain the water.
4. Peel and chop tomatoes.
5. Toast pine nuts into 350-degree oven for 5-10 minutes, but take care so that the nuts should not get burned.
6. Cook spaghetti as per the directions mentioned on the package until the spaghetti turns soft but firm in its texture [al dente]
7. Drain water from the noodles.

MAKING
8. Take a skillet and heat oil in it.
9. Add garlic, zucchini, broccoli, tomatoes, Chile peppers, salt and pepper in hot oil.
10. Cook the ingredients for a short span with stirring as required.
11. Remove the chili pepper from the pan and discard.
12. Pour the preparation on the spaghetti and toss gently for even mixing.

SERVING
13. Garnish the dish with additional cheese before serving.
14. Serve immediately.
Quantcast