We are starting the second week of BM#54. I will be making Vegetarian Italian For Dinner for the next three days. This was quite a challenging theme for me. I wanted to come out of my comfort zone and try different cucine altogether.
While Macaroni is quite frequently prepared at home, we have come to Indianized version that everybody likes. Hubby dear is not fond of creamy, bland food and to make him eat macaroni, we have ended up making it quite spicy. The Indian Tomato sauce version is quite a hit at home.
After getting used to it, we thought it was high time we tried other pasta varieties. However we again ended up cooking it in the same old Tomato sauce versions.
So my attempt in this week was to get myself taste different sauce and versions in pasta. For day 1, I made a Fusilli Pasta with Parsley Pesto
and Roasted Broccoli. I had couple of other dishes planned for this week. Unfortunately I again had to postpone those dishes.
I wanted to make this pasta in an healthier option, hence the broccoli made its appreance. of course you might as if a dish becomes healthy just by adding a broccoli. It does for me as this is the first time I am eating broccoli, though its so well known for its health factors. Plus the fact that this dish uses just about couple of tsp of olive oil, everything on the whole makes it an healthy and filling meal.
Best part was that I really liked it and my colleagues who were the tasters for this dish, enjoyed a lot
Other varieties with Fusilli
Fusilli with Alfredo Sauce
Fusilli with Homemade Marinara Sauce
Spicy Tomato Macaroni with Cheese
Macaroni with White Sauce
Quick Macaroni in Tomato Sauce
Penne Pasta with Onion, Tomato sauce
Spaghetti with Arrabiata Sauce
Fusilli Pasta with Parsley Pesto and Roasted Broccoli
Fusilli Pasta – 2 cups
Salt to taste
Olive oil – 2 tsp
Red chili flakes a pinch
Pepper powder as required
Onion, julinnes – 1/2 cup
Crushed garlic -1 tsp
Boiled Broccoli – 1/2 cup
Boiled Pasta water as required
How to make the Pasta
Cook the pasta al dante. Reserve a cup of water and drain the rest.
Heat a non stick pan with oil, add crushed garlic and onions, saute well. Then add blanced broccoli, salt and pepper. Saute well till the broccoli is cooked well.
Add the Parsley Pesto, combine and add reserved water a little for the sauce to get cooked.
After couple of mins, add the cooked fusilli and combine everthing together.
Adjust the seasoning and serve hot!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM