Vege Pasta

A sure delight for all vegetarians, full of flavours to suit the Indian palate.I usually use the durum wheat pasta, as they say  has a low glycemic index values which is healthy.They come in different shapes, Fusilli are the long coiled ones, Penne are an inch long tubes diagonally cut at both ends, Elbows  are the slightly bent inch long tubes, Farfalle are the bow shaped ones,Rigatoni are an inch long tubes.

Ingredients:

Uncooked Pasta(Elbows)- 2 cups
Olive Oil - 4 tbsp
Oregano - 3 tbsp
Tomato Sauce - 1/4 cup
Onion - 1 big
Tomato - 2 medium sized
Carrot- 1 cup
Capsicum-1 cup
Mushrooms- 1/2 cup
French beans - 1 cup
Black Olives- 10 (sliced pitted olives)
Salt to taste

Method:

1. Take a 1 litre of water and wait for the water to start boiling vigorously.Now add the uncooked pasta with 1 tsp of salt and 1 tsp of oil.Oil is added so that the pasta does not stick while cooking.
2. After 10 minutes, drain the water and run cold water thru the pasta to stop them from cooking further and set aside.
3. Cut the onions and tomatoes lengthwise.Cut all the vegetables into half inch pieces,length wise.
4. In a wok or a non stick pan, heat 4 tbsp of olive oil and add the sliced onions and tomatoes.
5. Saute for 2 minutes and add 3 tbsp of oregano ,cook further for 2 more minutes.
6. Now add all the chopped vegetables and 1/4 cup of tomato sauce.
7. Cover with a lid and cook for 15 minutes till all the vegetables are just done.
8. Once the vegetables are done, add the cooked pasta and toss for few minutes till all the ingredients are combined.
9. Season with salt and add the olives at the end.
10. Drizzle with olive oil before your serve.

Delizioso !!!