Ingredients: 250gms Pasta 200gms Tomato Puree 2tbsp Tomato Ketchup 5 - 6 Cloves Garlic, Chopped 3 - 4 Basil Leaves, Chopped

4 - 5 Fresh Oregano, Chopped ' Cup Cheese, Grated 1tsp Chili Flakes 1 Capsicum, Chopped 2 Onions, Chopped 1tbsp Olive Oil Salt to taste Method: For cooking the Pasta : For 250gms Pasta boil 2 ' liters of water with 25gms Salt. Cook for 10 - 15 minutes, stirring occasionally. Drain the Pasta and rinse in fresh cold water. Keep aside. For the Sauce : Heat Oil add Garlic and saut'. Now, add Onions and fry till they become translucent. Now, add Tomato Puree, Tomato Ketchup and Salt and cook until the sauce becomes thick. To this add the Pasta, Grated Cheese, Basil and Oregano. Toss gently. Serve hot with Salad

PASTA JUMBLE Mixed pasta served in a cheese sauce Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Mixed pasta (coloured fussili, penne and farfalle) 1 cup Processed cheese, grated 1/2 cup Oil 1 tablespoon Butter 2 tablespoons Whole wheat flour (atta) 2 tablespoons Milk 2 cups + as required Salt to taste

White pepper powder to taste Corn kernels (canned) 1/2 cup Fresh parsley, chopped 1 teaspoon

METHOD Boil water in a non-stick deep pan with salt and one tablespoon oil. Add all the pastas and cook till soft but firm. Drain and keep aside. Heat two tablespoons butter or oil in a non-stick pan. Add the whole wheat flour and saut lightly, taking care that it does not change colour. Add the milk, gradually, stirring continuously so that no lumps are formed. Keeping aside two tablespoons of grated cheese and add the rest to the sauce and continue to stir. After adding cheese the sauce will thicken further, so add more milk to adjust the consistency. Add salt, white pepper powder and mix. Add the pasta and corn kernels and mix. Sprinkle the reserved cheese and chopped parsley on top and serve. Recipe Tip :
add three tablespoons of tomato ketchup and one teaspoon of chilli sauce for variation once in a while.

PASTA IN CREOLE SAUCE Pasta served with flavourful creole sauce. Preparation Time : 20-30 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Penne 250 grams Salt to taste Olive oil 3 tablespoons Onions, sliced thickly 3 large Garlic, crushed 6 cloves Ginger, finely chopped 1 inch piece Green chillies, cut diagonally 4 Tomato concasse 1 1/2 cups Fresh thyme 1 sprig Fresh parsley, chopped 1 teaspoon Fresh coriander leaves, chopped 1 tablespoon

METHOD Boil the pasta in plenty of salted water till just cooked or al dente. Drain and set aside.Heat two tablespoons olive oil in a pan. Add onions, garlic and ginger and saut for two minutes. Add green chillies and tomato concasse and mix. Add the pasta to the sauce. Add salt, fresh thyme, parsley and coriander leaves and mix. Add a little water if the mixture is too dry. Transfer into a serving dish. Drizzle the remaining olive oil and serve immediately.

Pennine With Vodka Ros Sauce

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450 g (1 lb) pennine 30 ml (2 tbsp) olive oil 125 ml (1/2 cup) onion, chopped 115 g (1/4 lb) prosciutto, in thin strips 3 cloves garlic, chopped finely 50 ml (1/4 cup) vodka 1 can, 796 ml (28 oz) diced tomatoes, with their liquid 50 ml (1/4 cup) 35% cream 15 ml (1 tbsp) fresh oregano, chopped Salt and freshly ground pepper, to taste Directions In a large pot, cook the pasta al dente according to package directions. Drain without rinsing and set aside. In a skillet, warm the olive oil over medium heat and wilt the onion with the prosciutto. Add the garlic and cook 1 minute. Add the vodka and cook until it has evaporated completely. Add the tomatoes and reduce until the sauce thickens. Add the cream and oregano, cook for 2 minutes and season with oregano, salt and pepper. Add the pasta and reheat while stirring gently to coat with sauce. Serve immediately.

LINGUINE WITH FRIULANO-SAFFRON CREAM SAUCE

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Ingredients 450 g (1b) linguine 50 ml (1/4 cup) green onions, sliced thinly 2 cloves garlic, chopped 30 ml (2 tbsp) olive oil 250 ml (1 cup) 35% cream 1 pinch saffron threads 225 g (8 oz) Friulano cheese, grated 55 g (2 oz) hazelnuts, toasted, peeled and chopped Salt and freshly ground pepper, to taste Directions 1. 2. 3. 4. 5. 6. In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside. In a saucepan, saut the green onions and garlic in the oil over high heat for 1 minute. Add the cream and saffron and cook 2 minutes. Add the cheese and simmer while stirring until the cheese is melted. Remove from heat, add the pasta, hazelnuts and seasonings and toss well to combine. Transfer to a large, heated bowl. Serve immediately.

FEDELINI WITH VEGETABLES AND BRIE SAUCE

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Ingredients 45 ml (3 tbsp) extra-virgin olive oil 1 red onion, minced 120 g ( cup) pancetta, diced 4 artichoke hearts, quartered 2 garlic cloves, chopped 180 ml ( cup) vegetable stock 1 head broccoli, in small florets 2 zucchini, cut in short sticks 2 yellow or orange peppers, diced Salt and freshly ground pepper, to taste 250 ml (1 cup) 15% cream 120 g (1 cup) Brie, rind removed, cut in pieces 350 g ( lb) fedelini pasta Cherry tomatoes, halved, for garnish, to taste Fresh basil and oregano, chopped, to taste Directions 1. 2. 3. 4. 5. 6. 7. 8. In a saucepan, saut the onion and pancetta in the olive oil for 3 minutes. Add the artichoke hearts and garlic and cook 2 minutes over low heat. Add the broth and simmer for 2 minutes. Add the broccoli florets, zucchini sticks and diced peppers. Cook 5 minutes over high heat. Season with salt and pepper to taste. Transfer half the vegetable mix to a food processor. Add the cream and process until smooth. Reserve remaining vegetables and keep warm. In a saut pan, warm the sauce over low heat. Add the brie, stirring occasionally until it is melted. If the sauce becomes too thick, add more vegetable broth. Season with salt and pepper to taste. In a large pot, cook pasta in boiling, salted water until al dente. Drain and toss with the sauce. Serve in deep pasta plates. Garnish with reserved vegetables and cherry tomatoes. Sprinkle with chopped basil and oregano.

FARFALLE WITH WINTER SQUASH SAUCE

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Creamy, sweet butternut squash puree, enriched with Parmesan cheese and flecked with red bell pepper and raisins, makes a delicious and unusual pasta sauce. This dish provides ample amounts of beta-carotene, and also Vitamin C, folate, selenium, and several B vitamins. Ingredients 1/3 cup raisins 1 cup boiling water 8 ounces Farfalle (bow-tie) pasta 1 tablespoon olive oil 1 large red bell pepper, diced 4 cloves garlic, minced 2 packages (9 ounces each) winter squash puree, thawed 1 teaspoon rubbed sage 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons reduced-fat cream cheese (neufchatel) 1/3 cup grated parmesan cheese Directions 1. 2. In a small bowl, soak the raisins in boiling water for 5 minutes, or until plump. In a large pot of boiling water, cook the pasta according to package directions. Drain, reserving 1/3 cup of the cooking liquid. While the pasta cooks, in a large skillet, heat the oil over medium heat. Add the bell pepper and garlifc; cook, stirring frequently for 5 minutes, or until the pepper is tender. Add the squash puree, sage, salt, and black pepper; cook until heated through. Stir in the raisins and their soaking liquiud and the cream cheese, and cook until the cream cheese has melted. Transfer to a large bowl. Add the pasta, the reserved cooking liquid, and the Parmesan; toss to combine.

3.

TAGLIATELLE WITH GREEN SAUCE

Cooking time: 7 to 8 minutes

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Ingredients 225 g baby spinach, thick stems discarded 100 g ounces watercress, thick stems discarded 1 cup (250 mL) frozen peas 1 pound fresh tagliatelle 2 teaspoons (10 mL) cornstarch 1 cup (250 mL) nonfat sour cream 4 tablespoons (60 mL) chopped parsley 6 sprigs fresh basil, torn into pieces Salt and fresh-ground black pepper Directions 1. 2. 3. 4. Rinse the spinach and watercress and place in a large saucepan with just the water clinging to the leaves. Cover and cook over medium heat, stirring and turning the vegetables occasionally, until they wilt, about 2 minutes. Add the peas and heat through, uncovered, 2 minutes; there should be enough liquid in the saucepan to cook the peas. Tip the greens and their liquid into a bowl; set aside. Cook the pasta in a large saucepan of boiling water over high heat until al dente, 3 minutes, or according to package directions. Meanwhile, blend the cornstarch to a smooth paste with the sour cream. Put into the saucepan used for cooking the vegetables and stir over medium heat until just bubbling. Stir in the vegetables, parsley, basil, and salt and pepper to taste. Heat the sauce through, then remove the saucepan from the heat.

PASTA WITH PUTTANESCA SAUCE

Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes From: Cook Smart for a Healthy Heart, Reader's Digest Canada
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Tired of plain old pasta? Spice up your spaghetti with this hot and hearty Italian recipe. The olive oil and chili add some spice. Ingredients 370 g spaghetti 4 black olives 1 tablespoon olive oil 2 garlic cloves, finely chopped 1 large can (796 ml) crushed tomatoes 1 tablespoon capers, drained and rinsed 2 anchovies, finely chopped, or 1 teaspoon anchovy paste 14 teaspoon chili powder 1 tablespoon finely chopped parsley to garnish Directions 1. 2. Cook the spaghetti in boiling water for 1012 minutes, or according to the package instructions. Drain and keep hot. Meanwhile, crush the olives with the side of a large knife; remove the pits and finely chop. Heat the oil in a large nonstick frying pan over medium heat. Saut the garlic until golden, 3 minutes. Stir in the tomatoes, capers, anchovies and chili powder. Cook, stirring, until the sauce thickens slightly, 10 minutes. Stir in the olives.

3.

Add the spaghetti to the sauce in the frying pan and toss to coat well. Sprinkle with the parsley and serve.

Spanish Style Omelet

Spanish Style Omelet is stuffed with flavors and looks colorful. This flat and thick omelet is called a tortilla in Spanish.

INGREDIENTS
Potatoes (scrubbed and cut into 5 mm slices) :- 400 gm Fresh peas :- 150 gm Vegetable oil :- 4 tbsp Large onion (halved and thinly sliced) :- 1 Large garlic cloves (crushed) :- 2 Large eggs :- 6 Fresh parsley (chopped) :- 4 tbsp Lean cooked ham (about 5mm thick-chopped) :- 200 gm Cherry tomatoes (quartered) :- 6

TOOLS REQUIRED
Pan Frying pan Bowl Spatula

Serving dish

PREPARATION METHOD
In a pan, boil lightly salted water and put the peas along with potatoes. Allow this mixture to boil. Decrease the flame and simmer for about three minutes. Drain and keep aside. In a frying pan, heat two tbsp oil and then decrease the flame. Mix the onions in it and cook for two minutes. Combine the garlic and keep cooking for another three minutes. Put the peas and potatoes to it. Keep frying for five minutes and then switch off the heat. Beat the eggs lightly in a bowl with parsley and black pepper. Stir in the ham, potato, peas mixture, tomatoes and onion. Heat the leftover oil in a frying pan and swirl it around. Add the egg mixture and evenly spread it out. Cook for another seven minutes over low flame. Frequently shake the pan until the base is cooked. Lift the edges using a spatula and allowing the uncooked egg mixture to run underneath. Cut and serve into wedges.

SERVING SUGGESTIONS
Serve hot with leafy green salad and toasted bread.

Spinach and Potato Omelet

Spinach and Potato Omelet is a healthy recipe stuffed with potato, spinach and eggs.

INGREDIENTS
Potatoes (scrubbed and cut into inch cubes) :- 500 gm Baby spinach leaves (trimmed of any large stalks) :- 225 gm Extra virgin olive oil :- 1 tbsp Red capsicum (quartered lengthways, seeded and thinly sliced) :- 1 Green onions (thinly sliced) :- 6 Eggs :- 5 Freshly grated Parmesan cheese :- 2 tbsp Salt :- to taste Pepper :- to taste

TOOLS REQUIRED
Pot Frying pan Spoon Serving dish

PREPARATION METHOD
In a pot of boiling water, cook the potato cubes until soft and then drain. Steam the baby spinach leaves until they wilt and then remove the extra moisture using a back of a spoon. Chop. In a frying pan, heat the oil and fry the capsicum in it on a moderate flame for about two minutes. Stir in the spring onions and potatoes. Keep cooking for another two minutes. In a bowl, beat the eggs and season with pepper and salt. Mix the beaten egg mixture in the spinach. Extract half of the vegetables from a pan using a draining spoon and put to the beaten egg-spinach mixture, leaving the oil in a pan. Cook covered for six minutes. Spread parmesan on top and continue cooking for an additional three minutes. Switch off the heat and cut into quarters.

Now serve hot.

SERVING SUGGESTIONS
Serve hot or at room temperature. Serve hot with sliced tomatoes and toasted bread or leafy salad.

Pad Thai Yum Yum Noodles

Contributed By: Khana Khazana

Flat noodles cooked with colourful vegetables and roasted peanuts in Thai style
Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 20-30 minutes Category: Veg Print this Recipe Add to Favourites 2 5 12

Ingredients
Flat noodles,boiled Oil Spring onions,chopped Garlic,chopped Broccoli Button mushrooms,sliced Red capsicum,seeded Yellow capsicum,seeded Green capsicum,seeded Carrots,thin strips Salt Soy sauce Brown sugar Fresh red chilli,diagonally sliced Spring onion greens,chopped Roasted peanuts,coarsely ground Lemon juice Bean sprouts 200 grams 2 tablespoons 5-6 5-6 cloves 5-6 florets 6-8 1/2 medium 1/2 medium 1 small 2 medium to taste 1 teaspoon 2 tablespoons 1 1 stalk 3 tablespoons 1 tablespoon 1/2 cup

Method
Heat oil in a pan. Add onion, garlic, broccoli, mushrooms, three coloured capsicums and carrots and toss. Add noodles, salt, soy sauce, brown sugar and toss some more. Add fresh red chilli and toss again. Add spring onion greens and most of the roasted peanuts and toss. Transfer into a serving dish. Add lemon juice and bean sprouts. Top with the remaining roasted peanuts and serve hot.

Penne In White Sauce

Ingredients
1 packet of penne 1 each of red capsicum and yellow capsicum 2 tspcornflour or plain flour (maida) 1cheese cube 1 tspdried oregano and dried thyme
dry red chilli flakes (paprika)

1cob of sweet corn , boiled

salt and black pepper (kalimirch) powder to taste

3florets of broccoli 1 tbspbutter 4big cloves of garlic (lehsun), grated 2 cupsmilk

Method

For white sauce

1. Heat butter in a pan.add the grated garlic nd saute for a minute 2. Once its done add the cornflour saute for a second let it not turn brown. 3. Add milk nd stir it continuously to avoid lumps. 4. Once the mixture starts thickening add oregano,thyme,salt,pepper powder and red chilli flakes. 5. Add grated cheese. 6. Keep this sauce aside.

For the vegetables

1. Boil peppers,sweetcorns nd broccoli together with little salt. 2. Dont over boil the vegetables.it has to be crunchy.

For the pasta

1. Boil the pasta as per the instruction in the packet.

To serve

1. Put the sauce back on flame. 2. Add all the boiled vegetables and the boiled pasta. 3. At the time of serving you can add more cheese.