Mini Shell Pasta With Tomato Basil Sauce

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Mini shell pasta is a big favorite at home. They take very little to cook compared to bigger types of pasta and ideal for kids. Earlier I had cooked mini shells with indian spices and it had come out very well and this time I prepared the sauce with tomato and lot of herbs like parsley and basil with some veggies. The flavors get absorbed very well by these mini shells. If you like pasta I am sure you would enjoy this too.

I got inspired to cook this tomato basil sauce from Sunita of Collaborative Curry where she used for her capellini pasta. I modified it slightly to suit my taste. Thank you Sunitha for the wonderful recipe you shared.

Ingredients:

• 2 cups pasta shells
• 1/2 cup chopped onion
• 3/4 cup bell pepper (red n green color)
• 3/4 cup diced mushroom
• 1 cup tomato puree
• 3 tbsp tomato ketchup
• 1/4 cup chopped parsley
• 1 tsp dried basil
• 1 tbsp finely chopped garlic
• 2 green chilli
• 1/4 tsp pepper
• 1/4 cup grated parmeson cheese
• 2 tbsp olive oil
• salt to taste

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Cooking Procedure:

Add a little salt and oil to boiling water,let it boil for 30 sec then add the shell pasta (adding oil prevents the pasta to stick to each other).Let it cook till tender and drain the water and run under cold water for a 1 minute then drain again and keep the pasta aside.

Heat oil in a pan and add garlic, chopped onions and saute for a min then add bell pepper and stir for 1 min. Now add mushrooms, cover and let it cook for 1 min then add tomato puree,chopped parsley and dried basil. Stir and cook in a medium flame for 5 min. Then add tomato sauce,salt and pepper and mix nicely.

Now add pasta to it and stir to blend it nicely. Let it cook for 2 min, switch off the flame, add the grated cheese and stir nicely and serve hot.

I am sending this pasta to Nupur's BB#8-One Dish Meals
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Tags: mini shell pasta, tomato, mushroom, basil, parsley, tomato basil sauce

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Rotini Cilantro Pesto Pasta

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This Pasta is very quick n easy to prepare ...and the best part all the ingredients are easily available in India,I adopted this recipe from Nita Mehta's book (Pasta n Corn) with a slight variation,the result was very good n we enjoyed it. Kids will surely love this as its very creamy n less spicy , it is healthy too because of the cilantro,nuts and parsley.

Preparation time :10 min

Cooking time :15min

Serve :2

Ingredients:

• 2 cups Rotini/or any pasta (any shape)
• 1 cup chopped cilantro (coriander)
• 1 tbsp chopped fresh parsley (optional)
• 3/4 cup milk
• 1 tsp chopped garlic
• 3 tbsp chopped walnuts
• 3 tbsp olive oil
• 3 tbsp finely grated cheese(any one)
• 2 tbsp butter
• 1/2 tsp chilli flakes
• 1/8 tsp pepper powder
• salt to taste

Cooking Procedure

Preparing the pesto

In a grinder or blender, combine garlic ,walnut ,salt ,coriander ,parsely,oil,chilli flakes and cheese and blend until finely chopped into a coarse paste .

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Preparing the pasta

Bring a large sauce pan of salted water to boil,add pasta n cook until done.Drain water n keep pasta aside.Melt 2 tbsp butter on a pan . Add pasta and toss well sprinkle some pepper on it n mix well. Keep aside.

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Mix milk with pesto sauce in a large pan and boil .Simmer for 1 min .

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Add pasta to pesto sauce, toss well and serve.

This recipe goes to 3 wonderful events

Pesto Pasta Nights 2010 #178 hosted by Amy of Very Culinary started by Ruth

Kids Menu Event hosted by Neha

Kids Delight hosted by Pari

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Tags: Pesta,Pasta,Italian,Rotini, Rotini Cilantra, Easy Recipe, Tasty Recipe,Pasta Recipe,Italian Recipe

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Minestrone Soup With Tricolor Pasta

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On this wonderfull occasion of Independence day I feel proud I am an Indian.. I want to prepare something special for this joyful moment and I found this tricolor rotini pasta in my shelf which closely resembles our tricolor national flag.

Minestrone soup is one of the cornerstones of Italian cuisine and eaten throughout Italy. Common ingredients include beans, onions, celery, carrots, and tomatoes. Add any vegetable that is in season and make this soup distinctly yours.Rotini literally means "twists" and it a wonderfull pasta to add to minestrone soup.I am sure you will enjoy this soup on any day..

Preparation time:10 min

Cooking time:20 min

Serves 2

Ingredients:

1 cup pasta(tricolor rotini pasta)

1 cup homemade vegetable stock (6 cubes)

2 cups water

1/2 cup chopped spinach

1/4 cup chopped spring onions

1/4 cup peas

1/4 cup diced carrot

1/2 cup chopped bell pepper

1/2 cup choppedtomato

1/3 cup tomato sauce

1/2 tsp sugar

1/2 tsp chilli flakes

1/4 tsp basil

1/8 tsp italian seasoning

2 tsp fresh parsley

1 tsp chopped garlic

1 tsp olive oil

1 tbsp parmesan cheese(optional for vegans)

1/2 tsp butter(optional for vegans)

salt to taste

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Cooking Procedure:

Heat oil in a pan ,add minced garlic ,chopped onion and saute for a min ,then add carrot,peas,bell pepper n saute for 2 min and then add spinach and tomato n stir for 1 more min,then add basil n salt.

In the mean time ,on another flame put a deep bottom sauce pan ,add the vegetable stock n water and let it boil ,one it reach to boiling point add butter,sugar,tomato sauce to it and then add the saute veggies to it and mix well.

Now add the tricolor rotini pasta ,chopped parsley and italian seasoning and let it cook for 8 to 10 min ,once the pasta is cooked ,then swith off the stove n add 1 tbsp parmesan cheese to it ...

Serve hot with some toasted bread n enjoy ur soup.

I am sending this soup for the wonderful weekly event Pesto Pasta Nights 2010 #177 hosted by Katie started by Ruth

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Tags: brunch,vegan, italian,soup, minestrone soup, italian soup, easy recipe, tasty recipe, healthy recipe, healthy soup, easy soup, tasty soup, italian herbs, pareley, basil, rotini pasta, pasta

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Angel Hair Pasta With Veggies

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There is a very thin variety of italian pasta (Capelli d'angelo) which literally means angel hair. I was very excited to find this pasta as it seemed so fine, looks like spaghetti but thinner. There was a recipe on the box and i varied it slightly but the base ingredients were all the same.There are many varieties of pasta and this has become one of my favourite.I am sure you would love it.

Preparation and Cooking Time: 45 min

Serves: 2

Ingredients

• 1 handfull grip angel hair pasta
• 1 cup sliced mushrooms
• 1/4 cup onion or spring onions
• 1 tbsp chopped garlic
• 2 tbsp fresh chopped parsley / 1 tsp dry parsley
• 1/2 tsp dry basil
• 1 cup chopped spinach
• 1/2 cup any color bell pepper
• 1/2 cup chopped tomatoes
• 1/2 cup vegetable stock (4 cubes )
• 2 chopped chilles
• 1/4 tsp black pepper powder
• 1 tbsp olive oil
• 2 tbsp grated parmeson cheese
• salt to taste

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Cooking Procedure:

Take 4 cups water in a deep sauce pan and let it boil .

Add a little salt and oil to boiling water,let it boil for 30 sec then add the angel hair pasta (adding oil prevents the angel hair pasta to stick to each other).Let it cook till tender and drain the water and run under cold water some 1 minute then drain again and keep the angel hair pasta aside.

Heat olive oil in a pan/wok and add garlic,onion,green chilli and fry for a minute, then add chopped bell pepper and fry for one more min. Then add mushrooms,spinach,parsely,black pepper and salt to taste and cook for 3-4 min.

Then add the tomatoes and let it cook for 1 more minute.

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Now add vegetable stock and stir for a while.Then add pasta and mix it nicely and let it cook for 2-3 min.

Then sprinkle the basil stir it and then add parmeson cheese and toss it nicely.

Your angel hair pasta is ready , serve immediately.

This pasta recipe goes to two wonderful events

Pesto Pasta Nights 2010 #176 hosted by Siri started by Ruth

Kids Delight hosted by Pari

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Award Time !!

I would like to thank Chaitrali Pathak from I m not a chef blog who passed me so many beautiful awards, she is an excellent blogger with so many delicious recipes ... most of them are restaurant style mouthwatering dishes. Don't miss her blog.

And thanks to all blogger friends who give their valuable encouraging comments that make me realize i have touched so many hearts. Looking forward to your continued support...

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Tags: Pasta, Angel Hair,Capelli d'angelo,Mushroom, Spinach, Parsley, Tomatoes, Basil, Italian Food, Healthy Food, Light Food, Tasty Food, Italian Recipe, Pasta Recipe, Spaghetti

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Maggi Masala Noodles

Still in vacation mood and not feeling like to cook a full meal and so today evening i decided to prepare noodles as maggi is a all time everybody's favorite. I planned to enrich it with available ingredients at home. It came out very well and every body enjoyed it.I am sure you will enjoy this version of maggi noodles.

Ingredients:

• 2 pck Maggi noodles
• 3 chopped spring onions
• 1/2 cup chopped bell paper
• 1/2 cup chopped tomato
• a handfull of of parsley (chopped)
• 1/2 tsp chopped garlic
• 1 tbsp olive oil
• 1/2 tsp chilli flakes
• 1 tsp grated parmasen cheese
• salt to taste(only for veggies)

Cooking Procedure:

Heat oil in a sauce pan add garlic n spring onion ,stir for 1 min

Add bell paper and stir fry for 1 more min

Add chopped tomato n fry till it become soft

Add chopped parsley and salt n stir for a while then add 3 cupS(750 ml) water n let it boil

In the mean time maggi masala packets into the pan

When the water starts boling ,then break the noodle bars into 4 pieces n add to the pan and stir occasionally

When noodles cooked add the chilli flakes n parmesan cheese

Stir for a while n take out of the flame

Serve hot n enjoy

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Crunchy Cucumber Elbow Pasta

I had this pasta in my SIL place and when she mentioned she had added cucumber i did not beleive it as it was not easy to know by its taste. Cucumber gave it a nice crunchy feel and marjoram gave it a nice flavour.Marjoram is milder than oregano and it is a crucial ingredient in German, French, Greek, and Italian cooking.

Try this recipe and you will simply love it.

Ingredients:

• 2 cups elbow pasta
• 1 cup slice bell pepper(green and red if available)
• 2 cups chopped cucumber (Peel and finely chop cucumber)
• 1 tsp chilli flakes
• 1 tbsp olive oil
• 1 tsp chopped garlic
• 1 tbsp vinegar
• 2 tbsp grated cheese
• 1/2 tsp marjoram
• salt to taste

Cooking Procedure:

Take 5 cups water in a deep sauce pan and let it boil .

Add a little salt and oil to boiling water to prevent pasta to stick to each other

Let it boil for 30 sec then add elbow pasta .

Let it cook till tender and drain the water and run under cold water some 1 minute then drain again and keep the pasta aside

Tip: Cold water will help the pasta to cool down quickly and prevent stickiness.

Heat oil in a pan and garlic and fry for 30 sec then add bell pepper and fry for 1-2 minutes

Add chopped cucumber and fry for 2-3 min then add salt,vinegar and fry for another min.

Then add elbow pasta and stir nicely for 2 minutes.

Then add cheese and stir nicely until the cheese completely blends with the pasta.

Finally add marjoram and stir nicely and take it off the flame

Serve hot with love : )

Tip: Marjoram should be added at the end so as its flavor does not cook away, if marjoram is not available then use 1/4 tsp oregano.

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Pasta with Tomato n Basil Sauce

I had this pasta but in the form of lasagne when i went to my sister-in-law's place.I like the lasagne very much specially the sauce which she prepared for lasagne so i use the same sauce with different form of pasta.It is very quick to make also as there is no baking time .

Ingredients:

• 2 cups pasta(any form of pasta)
• 5 cups water
• 1 cup capsicum(any colour capsicum)
• 1/2 cup onion (or spring onions)
• 1 tbsp chopped garlic
• 1/2 cup zuccini
• 1 cup tomato basil sauce ( Or Fresh Basil and Tomato Sauce Seperately )
• 2 tbsp olive oil
• 1 tbsp chilli flakes
• salt to taste
• 1/4 cup grated cheese
• Cilantro(Coriander Leaves) for garnish

Cooking procedure:

Take 5 cups water in a deep sauce pan and let it boil .

Add a little salt and oil to boiling water to prevent pasta to stick to each other

Let it boil for 30 sec then add pasta shells .

Let it cook till tender and drain the water and run under cold water some 1 minute then drain again and keep the pasta aside as cold water will help the pasta to cool down quickly and prevent stickiness.

cut onion ,capsicum,zuccini length wise 1/2 inch strips

Heat oil in pan and add onion,garlic and saute for 2 mins

Add capsicum ,zuccini and saute for 3 mins

Next add the sauce to the above and cook it till the sauce binds nicely with veggies(approx 3 mins)

Add chilli flakes,salt to the above and mix it nicely

Add the cooked pasta to the above sauce and stir till the pasta blends nicely with the sauce

Add the grated cheese to the above and mix it well.

Garnish with cilantro and serve hot.

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Mini Shell Pasta Indian Style

Today i prepared new style of pasta which came out very well. My husband liked it very much.In this i used mini shell as mini pasta shells are quicker to cook. Anybody would love this small shell pasta as it has got a nice shape and texture. I am sure you will enjoy this indian style pasta. Let me know if u like it :)

Ingredients:

• 2 cup small shell pasta
• 1/2 cup medium chopped onion
• 1/2 cup medium chopped capsicum
• 2 florets diced cauliflower
• 1/2 cup carrot and peas
• 1/2 cup medium chopped potato
• 1 tsp chopped garlic
• 1/4 tsp black pepper
• 2 tbsp instant soup mix
• 1 green chilli cut length wise
• 3 tbsp cooking oil
• salt to taste

Cooking procedure:

Take 5 cups water in a deep sauce pan and let it boil . Add a little salt and oil to boiling water to prevent pasta to stick to each other.

Then add pasta shells .Let it cook till tender

Drain the water and run under cold water for a minute and drain again and keep the pasta aside

Note: Cold water will help the pasta to cool down quickly and prevent stickiness.

Heat 2 tbsp oil in a pan and then add onion,garlic,green chilli and stir till onion become transparent.

Add all the remaining vegetables along with salt and pepper and let it cook till the veggies become tender.

In a bowl mix the instant soup powder with 1/4 cup water and blended well , then add this mixture to the above vegetables in the pan and stir well to blend the ingredients nicely for a minute.

Toss the pasta shells in pan and stir it evenly to blend the vegetables with the pasta.

Serve hot

Tip: I used Knorrs cream of mushroom instant soup powder which gives a distinct taste to my pasta but you can use any instant soup mix or maggi masala too. As soup powder contains starch so i didn't add it directly otherwise it will be more sticky and not blend with veggies and pasta but for maggi masala u can add directly to the veggies with out mixing with water.

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Spicy Soupy Noodles

Noodles are my all time favourite. I tasted a new version when i visited my sister's place. That day my brother-in-law offered to prepare something special for us.It was so yummy and tasty with a unique flavour.The soup of the noodles is a dish of its own !! Thanks to my brother-in-law to share this recipe he savours from his college life.Try it and you will not be disappointed.

Ingredients:

• 1 pack noodle (Ramen Oriental Noodles or any Masala Noodles)
• 3 cups water
• 1/4 cup diced onion
• 1/2 cup diced Capsicum(any colour)
• 1/4 cup carrot n peas
• 1/4 cup diced mushrooms(optional)
• 1/3 cup tomato sauce
• 1 green chilly (cut length wise)
• 1 tbsp oil
• 1 tsp chopped garlic
• 1/4 tsp chilly powder
• 1/3 tsp sambar powder
• salt to taste
• 1 tsp chopped cilantro(coriender leaves)

Cooking Procedure:

Heat oil in pan and add onion ,garlic,green chilli and fry till onion become transparent.

Then add capsicum,carrot,peas,mushroom and stir for 5 mins.

In another deep bottom pan boil water then add noodles and let it boil for 1 min.

Add the fried veggies,tomato sauce,salt,chilli powder,sambar powder,noodle masala and cook till noodles became soft.

Take it off the stove garnish with chopped coriander.

Serve this soupy noodles with toasted bread.

Note: This recipe serves for 2

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