Yet again a fusion recipe for you all, Winter time and the veggies are so green n fresh that tempts me to try out different combinations
So the other day i found this lovely Fennel in Godrej Nature’s Basket n couldn’t stop myself from buying it although i didn’t know what exactly i wanted to make of it
Then i thought of this Macroni in which i also added zoodles ( zucchini strips) n olives to make it more interesting n of course healthier
So for this easy n quick Recipe U need
2 cups Macroni cooked al dentè ( can use any pasta) keep a cup of the pasta water
3 tomtoes pureed n sieved
2 tsp finely chopped garlic
Fennel leaves chopped ( take only the leaves unless you like the thick stem)
1 big zucchini cut into strips with a peeler
Few black olives
2 tsp of olive oil
1 tsp red paprika
Salt to taste
Heat oil in a pan, add the garlic, then add the tomato puree n let it cook for 2 min, then add the zucchini n again simmer for 2min, add the salt n paprika, then add the pasta water n the pasta n cook on a high flame for 3 to 4 min till the water dries up, lastly add the olives
While serving drizzle a little extra Virgin Olive n use the leftover fennel as a garnish!!
Use any kind of pasta, couscous or quinoa n u ll ave a great dish ready to impress your guests!!
For the zoodles simply peel the zucchini in long strips with a peeler or even a grater if u want thinner stips; u can even make this dish using only the zoodles n no pasta if u want a carbfree dish, so go ahead n relish this dish!!