Fall In Love With Pasta Again, With These Recipes
Hot and cold pasta options that you must try at home
One of the most popular foods all over the world, today pasta is no longer just an Italian dish, it is loved by one and all. It’s a versatile food that can be used to prepare any number of dishes. Whole wheat pasta contains nutrients like selenium, iron and B vitamins and is recommended ahead of those made with refined flour.
Whatever variety of pasta you choose—white flour or whole wheat or durum wheat—you can make it healthy by adding a lot of mineral-rich vegetables and heart-healthy carbs for a complete meal.
Here is a hot and a cold healthy recipe you must try.
Grilled Vegetable Pasta
Makes: 6 servings
How to: Preheat the oven-grill at 180 degree Celsius. In a bowl, whisk 3 tablespoons of vinegar, 3 tablespoons of olive oil, a paste of 2 garlic cloves, half a tablespoon of honey and a dash of salt and pepper.
Cut an onion into 1⁄2–inch-thick slices. Cut 2 medium-sized zucchini and a large brinjal into 1⁄2-inch-thick slices.Cut 5 small tomatoes into half, and 1 yellow and 1 red bell pepper into cubes. Place them on the oven tray and brush half of the vinegar mixture on one side of the vegetables. Grill the vegetables until they are roasted, turning them over once.
Once cool, cut them into bite-sized pieces. Cook 300 grams of pasta in boiling water with salt. Drain and keep aside. Heat 1 teaspoon of olive oil in a pan and add 1 teaspoon of chilli flakes and throw in some chopped garlic. Add the vegetables and the cooked pasta. To the remaining vinegar mixture, add 1 teaspoon of dried mixed herbs, a pinch of salt and black pepper. Add it to the pan and mix well. Serve hot with crusty multigrain or wholewheat bread.
Low-fat Macaroni Salad
Makes: 6 servings
How to: Cook 250 grams of elbow macaroni in boiling water with salt. Drain and cool. Chop 1 onion, 1 tomato, 1 red bell pepper, 1 yellow bell pepper into 1-inch pieces. Thaw 1/4 cup of frozen corn and 1/4 cup of frozen peas and keep them ready.
To make the dressing, take ½ cup of Greek yogurt or hung curd in a bowl. Add¼ cup of extra-virgin olive oil, 2 tablespoons of lemon juice,2 tablespoons of apple cider vinegar, 2 tablespoons of mustard sauce, 3 tablespoons of honey, 1 tablespoon of tomato ketchup, minced garlic (1 clove) or 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of pepper and 1 teaspoon of sriracha sauce (optional). Whisk them till they mix well.
In a bowl, take the macaroni, add the chopped vegetables, 8 to 10 sliced olives (optional), and the dressing. Mix together until the macaroni and vegetables are coated with the dressing. Refrigerate and serve cold with crushed croutons on top (optional).