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Whole Wheat Penne
- Whole Wheat Penne pasta - 40g
- Olive Oil - 10g
- Capsicum - 40g
- Paneer - 25g
- Cheese slice - 1
- Garlic - 1 clove, minced
- Salt to taste
- Onion powder (or use some chopped onions)
- Basil 4-5 leaves
Boil Water and add pasta to boiling water with a bit of salt. Boil till the pasta is soft. This depends on the Pasta, mine took about 12 mins. see the instructions on the packaging. Strain the pasta and keep it aside. I usually do my chopping, prepping and sauteing while boiling the pasta. Just run it through cold water in the strainer and its ready to go into the pan.
Heat Olive oil in a pan (You can either use entire 10g here, or divide into two parts. Use some here and keep some for drizzling on top. you can also swap out oil or part of oil with butter)
Add Garlic minced, chili flakes (optional), onion (or onion powder) and Basil. Add and lightly saute capsicum (If you want a more authentic Italian taste, skip the capsicum and add chilli flakes I had to finish my veggies for the day).
Add crumbled Paneer, stir in add salt enough for capsicum and paneer. (Optional - If you need to soften the capsicum add a bit of water and cover the pan. Let it simmer for a couple of mins.)
Add boiled pasta, salt enough for pasta. I like to add about 10-20ml water and cook pasta with the lid on for a couple of mins, especially for whole wheat pasta since it tends to cook slower.
Add in the cheese to the pasta and stir. take off the heat. You can keep some cheese from the earlier step and add it on top as garnishing. Top with a dash of seasoning. I used Keya Pizza oregano seasoning.
Tip: Swap out 25g paneer with an additional cheese slice or 15g of parmesan/mozzarella/cheddar cheese. I used what was available.
Tip: using Red and yellow capsicums, will add more color without added (net) carbs. I just used whatever was available at home.