Tuesday, June 7, 2011

Pasta with Broccoli, Mushroom and Peas

A well balanced one pot meal. Can be cooked in less than 20 minutes. Baby Broccoli is very nutrious and quick to cook, whole grain pasta provides a lot of fiber and good carb and mushrooms gives the protein. I packed it for A's lunch today and surprisingly, he loved it even though he is not very fond of pasta.

Whole Wheat Pasta / Gluten free Brown Rice Pasta - 1 cup
Baby Broccoli Florets - 1 cup, chopped
Frozen Peas- 1/2 cup
Sliced Shitake Mushroom - 1 cup
Olive Oil - 1 tbsp
Garlic Cloves - 4, finely sliced
Shallot - 1, thinly sliced
Red Pepper Flakes - 1/4 tsp
Shredded Parmesan Cheese - 1 tbsp

Cook the pasta in boiling water with lots of salt till al dente. Reserve some of the pasta liquid in a cup, drain the pasta well and keep aside.

Heat olive oil in a big skillet. Add the sliced garlic, shallot and red chilli flakes and saute till slightly caramelised.

Add the broccoli florets, salt and toss for a minute. Then add the green peas and the sliced shitake mushroom. Cook for a couple of minutes more. Add the reserved pasta liquid and the drained pasta. Toss well. Sprinkle parmesan cheese on top and remove from heat. Serve hot.


sangeeta said...

absolutely my type ...loved it.

Mandira said...

the pasta looks delicious.