Monday, November 18, 2013

Pasta with Vegetables in Marinara Sauce

On a cold afternoon, curled up on the sofa, wrapped in a throw with something hot, tasty and comforting to eat, makes for a cozy day. And today's yummy and hot lunch in a bowl was a pasta with sautéed vegetables in marinara sauce topped with cheese. The marinara sauce makes a tangy base for this pasta. 
Pasta - 1 cup
Vegetables - 1/2 cup
Onion - 1/2
Green onion - 2 bulbs
Marinara sauce - 1/3 cup
Oregano - a couple of dashes
Pepper pwd - 1/4 tsp
Salt as per taste
Cheese - 1/4 cup
Oil - 2 tbsp
The vegetables I used was a mix of diced green beans, green pepper, zucchini, and a few sticks of celery, basically whatever was suitable for a pasta in the refrigerator. Vegetables like yellow and red peppers, baby corn, broccoli can also be included. The cheese I used was Cheezza, a Britannia brand - a mix of mozzarella and cheddar cheese.  
Preheat the oven to 180 degrees Celsius.
In a saucepan, add 3 cups water and the pasta with some salt (a little goes very far) and cook the pasta. Drain the pasta and keep aside. In a frying pan, add some oil and when it is hot add both the onions and sauté till translucent. Add the diced vegetables in and sauté on medium heat for 4 to 5 minutes. Take it off the heat and sprinkle a little salt, pepper and oregano to season. To this add the drained pasta, a little marinara sauce and mix well.
Take a baking pan and spread a little marinara sauce all over the bottom. Spoon all of the pasta on this sauce and level it. Sprinkle the grated cheese on the pasta and pop it into the oven to bake till the cheese is completely melted and runny. Switch off the oven and wait for a few minutes before serving. If you are a cheese lover, go ahead and sprinkle some parmesan on the pasta when serving.
My Pasta with Vegetables in Marinara Sauce goes to - Bake Fest @ Cooks Joy

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