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Green chilli vegetarian pasta ala Kalai

You can eat pasta, but for it to be well combined so it doesn’t bloat you, it has to be vegetarian pasta. We have come up with some awesome, quick to make pastas. Try this green chilli pasta for a delicious and filling meal, which is still light and doesn’t sit heavily in your stomach.

Ingredients Serves 3-4
4 cloves garlic -crushed
1 onion – finely chopped
1 long green chilli – finally sliced
2 zucchinis – sliced and diced
I bunch Italian (flat leaf) parsley – chopped
3 handfuls snow or snap peas – chopped
4 handfuls spinach leaves (optional)
2 tablespoons black olives – no pips chopped
I small head broccoli – cut in to small heads
3 tablespoons of crumbled fetta
1 packet fine fettucini
Grated parmesan

Method
Cook a bit more than half the fettucini in a pot of salted water with a little olive oil (about 20-25 minutes)
At the same, time lightly fry garlic, chilli and onions in a little olive oil until transparent in a heavy bottomed pot.
Add zucchini, broccoli and stir fry until zucchini is transparent.
Add the olives.
Add snow peas and spinach leaves (if used) and stir fry for a few minutes only.
The snow peas should be crisp and the spinach leaves just wilted.
Add crumbled fetta and parsley and mix thoroughly while still hot.

Add the drained and lightly washed fettucini to the pot and stir.

Serve with a generous portion of grated parmesan and freshly ground black pepper.