Made this Green Vegetable Pasta for dinner last evening using the green veggies; broccoli, french beans, green peas, parsley, and mint.
I have used here the whole wheat penne rigate, the ridged, cylindrical-shaped pasta.
Since I already have recipes of pasta on the blog with the bechamel sauce, tomato sauce, pumpkin sauce, and pesto sauce, I tried this without the use of sauce, butter, cream. Just lots or green vegetables and cheese, so calling this Green Vegetable Penne Pasta.
The urgency to make a pasta was more because I wanted to try out the new Dutch cheese. Wanted to make something different using the cumin flavored Gouda cheese (Kreuzkümmel cheese) that my sister-in-law, Leela, picked up for me from her recent Europe trip.
Gouda cheese and Edam cheese are two of the famous cheeses available in Holland. You will find these in disc-shapes, packed in waxy yellow or red clingy skin. From what I read, the cheese with waxy red skin is from Australia.
I’d like to share this little note on broccoli – “These little mini trees are notorious for being pushed off the plates of kids around the world, but broccoli’s reputation as one of the healthiest veggies still rings true.”
I do not have to say anything more about the goodness of this little green trees with so much nutrition packed into it with less calories.
The french beans are high in fiber and protein besides having loads of other health benefits.
Green peas is said to be a poor man’s meat, but it actually is full of micro-nutrients, and has good amount of protein and fiber and low in fat.
And the cheese, rich in calcium and vitamin B.
So this is a fairly, yes fairly healthy pasta dish – with lavish drizzle of garlic-infused olive oil to enhance the taste, garnished with chilli flakes, black pepper, basil (i did not have fresh basil so used the dried one), and oregano, finally topped with plenty of grated cheese, all this over the boiled and drained pasta.
You may use the Amul cheddar cheese.