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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Delicious pasta recipe. Ingredients:
fettuccine 200 grams |
jalapeno 2 |
chilli oil 2 tablespoons |
zucchini, cut into thin strips 1/2 medium |
red capsicum, cut into thin strips 1 small |
yellow capsicum, cut into thin strips 1 small |
green capsicum, cut into thin strips 1 small |
to serve |
tortillas 8-10 |
mozzarella cheese, grated 1 cup |
for salsa |
oil 1 1/2 tablespoons |
garlic, crushed 4 cloves |
onion , chopped 1 small |
fresh red chillies, chopped 2 |
green capsicum, chopped 1/2 small |
roasted cumin powder 1/2 teaspoon |
red chilli powder 1 teaspoon |
tomato puree 1 cup |
salt to taste |
lemon juice 1 tablespoon |
fresh coriander leaves, chopped 2 tablespoons |
Directions:
1. Preheat oven to 180 C. Bring sufficient water to boil and cook pasta in it for five to seven minutes or till it is al-dente, stirring gently. Drain, refresh with cold water. Apply oil and set aside. Slice jalapeno peppers. For salsa, heat oil and sauté garlic and onion. Add red chillies, capsicum, roasted cumin powder, red chilli powder and tomato puree. Stir well and add salt to taste. Cook for two to three minutes and then remove from heat. When it cools, add lemon juice and chopped coriander leaves. In another pan, heat garlic and chilli flavoured olive oil and add strips of zucchini, red, yellow and green capsicums. Add salt to taste and stir-fry for three to four minutes. Add boiled fettuccine, sauté and set aside. Take a large baking dish and spread salsa on it. Crumble tortilla chips and sprinkle on salsa. Spread pasta and cover with grated mozzarella cheese. Place jalapeno peppers and bake in the preheated oven for six to seven minutes or till cheese melts completely. Serve hot.
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