A fresh and summery meal - Pressure Cooker pasta with a Crunchy Salad
A vibrant plate full of colours of seasonal fresh vegetables, cheesyness of the pasta and the spicy hint provided by pepper. Perfect summer meal & good for the lunch box as well
Ingredients
- 1 cup chopped vegetables I used yellow, green and red peppers, broccoli, baby corn
- 5 to 6 Cherry Tomatoes
- 2 to 3 red chillies fresh
- 3/4 cup cheese grated
- 1 cup pasta raw
- Handful of or 1 tsp oregano rosemary fresh or dried herbs of choice
- 2 tsps olive oil
- to taste salt (but do remember about the cheese too)
- 1/2 to 1 tsps pepper freshly ground
- 1 and 1/2 cups water
Crunchy Summer Salad
- 5 - 6 lettuce leaves green
- 5 - 6 lettuce leaves red
- 1/2 cup peppers sliced thin yellow and red
- 1/2 cup chopped physalis
for the dressing.
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp red wine
- 1 tsp pepper freshly ground
- to taste salt
Instructions
- Heat olive oil in a pressure cooker, add all the vegetables and saute for 2-3 minutes.
- Add grated cheese, the seasoning i.e herbs, salt and pepper. Saute for another minute.
- Add the water and the pasta. Close the lid of the pressure cooker and don't put the whistle on, let it cook on high flame till the steam starts building. Reduce the flame post that and let it cook for about 5-6 minutes.
- Let it stand for 5 mins and serve hot.
- For Salad
- Mix all the vegetables together, if u have a salad spinner give it a spin or just mix it well enough.
- Stir all the dressing ingredients till well mixed, pour over the salad veggies and mix again.
- Chill and serve.
Notes
Tried this recipe?Let us know how it was!