Godrej Sahi Shuruaat Cook Book

Penne Pasta with Spring Vegetables Small young carrots diced - 2nos Scallions, diced - 2nos Zucchini diced - 1no Tomatoes small cubes - 2nos Fresh green peas - ½ cup Green beans diced - ½ cup Yellow pepper diced - 1no Red pepper diced - 1no Broccoli - 5 small florets Ingredients Heat the oil and butter in a large frying pan. Add diced vegetables and cook over moderate heat for 5-6 minutes stirring occasionally. Add garlic and basil. Season with salt and pepper. Cover the pan and cook for 5-8 minutes or until the vegetables are just tender. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Before draining it, reserve a cupful of the pasta water. Add the pasta into the pan with the pasta sauce and mix the vegetables. If the sauce seems too dry, add a few tablespoons of the reserved pasta water. Sprinkle Parmesan cheese on the pasta and serve. Method Execcutive Chef - MCA Sachin Tendulkar Gymkhana Chef Godrej Refined Sunflower oil - 4 tbsp Butter - 2 tbsp Garlic - finely chopped - 1 clove Fresh basil leaves cut into pieces - 6 Salt and freshly ground black pepper Pasta sauce / Arrabbiata sauce - 1cup Penne pasta - 500g Freshly grated parmesan cheese to serve 47