Basil Corn Fusilli
by Tarla Dalal
Crunchy sweet corn and mellow baby corn both feature together in this tantalizing Basil Corn Fusilli, which as the name suggests in a delectable preparation of cooked fusilli enhanced with onion and corn, and pepped up with aromatic fresh basil and parsley too. You will love the hints of olive oil, and the crunchy yet creamy mouth-feel of this scrumptious dish. Use fresh basil and not dried herbs for this preparation.
Basil Corn Fusilli recipe - How to make Basil Corn Fusilli
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 tbsp finely chopped fresh basil
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup boiled and diagonally sliced baby corn
3 cups cooked fusilli
2 1/2 tbsp olive oil
1/2 cup chopped onions
1 tbsp finely chopped garlic (lehsun)
2 tbsp finely chopped parsley
salt and to taste
For The Garnish
3 tbsp grated processed cheese
- Method
- Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
- Add the baby corn and sweet corn and sauté on a medium flame for 2 minutes, while stirring occasionally.
- Add the basil, parsley, fusilli, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot garnished with cheese.
| Energy | 512 cal |
| Protein | 11.8 g |
| Carbohydrates | 72.5 g |
| Fiber | 2.2 g |
| Fat | 20.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 248.8 mcg |
| Vitamin B1 | 0.8 mg |
| Vitamin B2 | 0.4 mg |
| Vitamin B3 | 5.4 mg |
| Vitamin C | 12.1 mg |
| Folic Acid | 43.7 mcg |
| Calcium | 39 mg |
| Iron | 3.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 13.3 mg |
| Potassium | 305.3 mg |
| Zinc | 1.3 mg |