From www.recipes.iskcondesiretree.com – Bhaktivedanta Hospital, Diet department
Ingredients
- 450 gm or 1 lb pasta (penne rigate)
- 1 Tbsp olive oil
- ½ Tsp yellow asafetida powder
- ¾ Tsp dried basil
- ¾ Tsp dried oregano
- 1 red bell pepper chopped finely
- 2½ C tomato puree
- 1½ Tsp salt
- 1 Tsp sugar
- ¼ Tsp ground black pepper
- 1 celery stalk, diced
- 2 zucchinis, diced in 1.5 cm cubes
- 1 green bell pepper, diced in 1.5 cm cubes
- 1 C olives cut in halves
- ½ C chopped fresh parsley leaves
- 1 C grated mozzarella cheese
Preparation
- Cook the pasta in water according to the directions given in the packet.
- Drain the pasta and keep aside.
- For the tomato sauce: heat 1 tsp of oil in a saucepan over moderate heat.
- Sprinkle ¼ Tsp asafetida, the basil, oregano and red bell peppers.
- Saute for a minute.
- Pour the tomato puree; add the 1 Tsp salt, sugar and black pepper.
- Cook partially covered over low heat for 15 minutes.
- For stir-fry the vegetables: heat the remaining oil in a sauté pan over moderate heat, sprinkle the remaining asafetida.
- Add all the vegetables and mix well. Cook until tender.
- Assemble and bake: In a mixing bowl, combine the pasta, tomato sauce and the stir fried vegetables. Transfer the combined pasta dish to a greased 9x13x2-inch baking pan, sprinkle with cheese. Bake in a preheated oven at 350 F/180 C for 15 minutes. Serve hot.
Serves
- 4-5
Note:
Refer Prasadam (Food) – What to offer and Why? – for Prasadam details.
Refer Measures – for recipe measurements.
Courtesy: "Recipe If The Day" is taken from http://recipes.IskconDesireTree.info with permission.
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