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This was our Sunday morning breakfast. I had a lot of time at hand and techni color vegetables to go with it.  So I thought , why not make something that fills my stomach and my time? My daughter loves eating capsicums, especially if they are of different colors. Thankfully I managed to reserve some for the dish before she crept up from behind and ate it all raw! I used wheat fusilli that my dear neighbor got me from France. Its of fine quality- its firm, yet tender.  Its made of wheat, yet its tasty.

I must say that oven baked butter toasts taste so amazingly different from the ones grilled in a sandwich maker or a tawa. The toasts come out really crunchy, thats what re-baking does to them. Cooks them well till within and makes them taste fresh. Try placing your pasta on one of these toasts for a healthy breakfast.

My baby loves this dish and hence its off to Kids Delight Wholesome Breakfast hosted by Srivalli.

Ingredients:

  • 2 cups fusilli (wheat)
  • 1 cup vegetables – red, yellow and green capsicums, mushrooms and corn
  • Olive oil 1 Tablespoon
  • 1/2 cup mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato sauce
  • 1/2 teaspoon pepper

Procedure:

  1. Cook the fusilli in hot water till done. Drain and dry out on a plate.
  2. Heat oil in a wok. Add vegetables and stir fry them.
  3. Once vegetables are soft add the cooked fusilli.
  4. Now add tomato sauce, Italian seasoning, salt and pepper. Mix well.
  5. Add grated cheese and cover the pasta. Cook on sim for a few minutes till the cheese melts.
  6. Turn off the heat and serve hot with butter toasts.

Oven baked Toasts:

  1. Spread butter on bread slices and place them on a baking tray.
  2. Bake them at 175 deg C for about 5 -7 mins.
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