Friday, September 19, 2008
Whole wheat Rotini Pasta with Pesto and Mozzarella Cheese
Pasta is one of my favorite comfort foods and to add to it, if it is made from whole wheat or whole grain; I really don’t feel guilty eating a big bowl of pasta. Whole wheat pasta has all the nutrition and health benefits and it’s no longer considered an ingredient which is eaten by people who are on a diet. Rotini pasta has the twisted shape to it and it blends really well with the various pasta sauces.
Pesto has the goodness of basil leaves and is blended with pine nuts, garlic and olive oil to a smooth paste, which is then mixed with the pasta to make a delicious pasta salad or it could be eaten as a stand alone as well.
2 cups whole wheat rotini pasta
2 table spoons pesto sauce
2 table spoons marinara sauce
½ cup corn kernels (frozen/ fresh)
½ cup pasta water
2 table spoons mozzarella cheese (cut into dices)
Salt and pepper to taste
1 table spoon chopped coriander leaves
• Fill a large pot with water and bring it to a boil. Add the rotini pasta to the pot, season with salt. Boil the pasta till its al dente and it roughly takes about 8-10 mins for the pasta to cook. Retain ½ cup of the pasta water. Drain the pasta and transfer to a mixing bowl.
• Add the marinara and pesto sauce to the pan; add corn to the bowl as well. Add salt and pepper to taste along with the mozzarella cheese. Mix all the ingredients well. Now add pasta water to the bowl little by little mixing all the ingredients well so that we have a thick sauce which is well coated throughout the pasta.
• Add chopped coriander leaves to the pasta bowl for garnish and serve warm or you could also chill the pasta in the fridge and serve chilled.
I am sending this recipe to Easy Crafts from Simple Indian Food WYF series is "Salad/Starters/Soups".