Spring Onion and Red Capsicum Pasta
by Tarla Dalal

What a lovely sight the Spring Onion and Red Capsicum Pasta is, with contrasting shades of red, yellow and green decorating perfectly cooked penne! Best of all, the lively flavour of this Italian delicacy more than meets the expectations that arise in your mind when you behold the pretty sight. This pasta dish is flavoured with veggies, herbs and spices sautéed in olive oil. This gives you the peppy flavour and enticing aroma quite quickly, without having to go through the added effort of preparing a tomato or white sauce.

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Spring Onion and Red Capsicum Pasta recipe - How to make Spring Onion and Red Capsicum Pasta

1 cup finely chopped spring onions whites
1 cup finely chopped spring onion greens
3/4 cup thinly sliced red capsicum
2 cups cooked penne
3 tbsp olive oil
2 tsp finely chopped garlic (lehsun)
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tsp dry red chilli flakes (paprika)
2 tsp dried mixed herbs
salt to taste

Method

Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
Add the spring onion whites, spring onion greens and red capsicum, and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the sweet corn kernels, chilli flakes, mixed herbs and salt and and sauté on a medium flame for 1 minute, while stirring occasionally.
Add the cooked penne, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
Serve immediately.