Penne With Vegetables And Cottage Cheese

Ingredients list for Penne With Vegetables And Cottage Cheese

• 200 grams Penne
• 225 grams Cottage Cheese cut into ½ inch cubes
• 3 tablespoons Olive oil
• 8-10 cloves Garlic chopped
• 1 medium Carrot diagonally sliced and blanched
• 1 medium Zucchini diagonally sliced
• 4-5 Babycorns blanched and sliced diagnolly
• 5-6 florets Broccoli blanched
• 4-5 Cherry tomatoes halved
• a few Basil leaves
• 6-8 Black peppercorns crushed
• 1 teaspoon Red chilli flakes
• to taste Salt
• 1 tablespoon Parmesan cheese grated

Method

1. Cook penne in five cups of boiling salted water till al dente (cooked but still firm to the bite). Drain. Heat olive oil in a wok; add garlic and sauté over medium heat for one minute.
2. Add penne, carrot, zucchini, baby corn and broccoli and cook over medium heat for two to three minutes, tossing continuously.
3. Add cherry tomatoes, roughly torn fresh basil, crushed peppercorns, chilli flakes, paneer, penne and salt and continue to toss for another minute. Transfer the pasta to a platter and serve hot, sprinkled with Parmesan cheese.

Nutrition Info