I made this pasta using my lovely Galric & Herb infused Olive oil!!! The best part about this pasta is that it can be tossed up in a jiffy J ( literally) it’s Yummylicious!!! and is very light compared to the pasta’s with a heavy sauce, that make you feel quite full.
250 gms Dried durum wheat fusilli pasta (I used waitrose pasta)
1 ½ tbsp Garlic & Herb infused olive oil
100 gms mushrooms
1 Small yellow/green Zucchini
Some chopped basil & oregano
1 tsp Balsamic Vinegar
2 tsp Parmigiano Reggiano (you can increase the quantity of cheese if you like, I also added a handful of gouda cheese)
Salt to taste
· Boil the pasta till al dente as per the packet instructions.
· Grill/pan fry the tomatoes, zucchini & mushrooms with one teaspoon of herbed olive oil & balsamic vinegar. The tomatoes should be grilled separately. Remove their skin and deseed before chopping once they are grilled.
· Now transfer the grilled veggies to a larger pan add some salt then add the boiled pasta, add rest of the herbed oil (you can also add the garlic & chilli flakes from the oil) sprinkle cheese and chopped fresh herb.
· Turn off the heat and serve
The pasta tastes great with some warm garlic bread J