Tuesday, January 17, 2012

Pappardelle Pasta with Assorted Vegetable Ribbons

International Vegetarian Main Course Special
Italian Cuisine
Pappardelle Pasta with Assorted Vegetable Ribbons
Serves 2

Pappardelle Pasta- 1 Pack
Olive Oil- 1 Tbsp.
Garlic Cloves- 4 No's, Finely Sliced
Baby Onions- 6 No’s, Finely Sliced
Spring Onions- 2 No’s.
Red/Orange Carrot- 1 No., Small
Green/Yellow Zucchini- 1 No., Small
Salt- ¼ Tsp.
Salt & Pepper-  To Season
Fresh Ricotta-
Fresh Basil Leaves-
Parmesan Cheese- Freshly Grated

Wash & Finely Slice the Vegetables (Spring Onions, Carrot, Zucchini) Lengthwise using a Mandoline Slicer/ Peeler into Thin Ribbons
Place All the Vegetable Ribbons in a Bowl
Add Salt, Toss to Mix Well
Put them to Boil in Microwave/Stove till Tender & Set Aside
In a Deep Bottomed Pot, Heat Water till it Boils
Put the Pappardelle Pasta in Boiling Water
Check to see if the Pasta is Cooked
Drain the Pasta & Give Pasta a Proper Shape before it starts sticking together
In the Same Pot, Add Oil, Garlic, Onions & Cook till Golden
Add the Boiled Vegetable Ribbons
Add the Pasta & Toss so all Strands & Vegetables are coated in the Garlic Flavored Oil
Season with Salt & Pepper
Just before Serving, Hold the Pasta with the Tongs & Give the Plate a Spin while Gently Layering the Pasta in it
Add Ricotta & Grated Parmesan Cheese along with the Remaining Spring Onion Ribbons & Fresh Basil Sprig on Top
Serve Hot!

The Tip for Non Sticky Pasta is to Rapidly Boil it in 'Hot Bubbling Water' that stops the Pasta from Sticking Together as the Oil won’t Stop it from Sticking

Feel free to share your views & do let us know how this one turned out :)

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