What a fantastic pasta this came out as. And to top up the taste and health gradient, I added some crushed flax seeds on top and it was awesome.
Preparation time: 15 min
Ingredients (for 1.5 serving):
Fusilli pasta – 2 cups – boiled nicely up until the pasta has a very slight sturdiness left but it is neither overcooked nor undercooked.
Sliced Brown Mushrooms – 2.5 cups
Chopped zucchini – 1 cup
Salt to taste
Crushed Flax seeds – 1 tbsp
Green pesto – 2 tbsp (choose a green pesto mix of your choice from the market)
Boil the pasta in a pan with water, 1 tbsp olive oil and 1 tsp salt. When the pasta is boiled drain the water and keep aside.
On the side, take 2-3 tsp olive oil in a frying pan and add the sliced mushrooms. Sprinkle them with around 1tsp salt. Let the mushrooms cook nicely on high flame until they lose all water and are a bit dry. At this point add zucchini. And more salt if needed. Stir fry the veggies until they are cooked. Now add the boiled pasta.
Mix well. Add pesto and mix again. Serve hot and sprinkle on top with crushed flaxseeds.
I can highly recommend it not just for the taste but also for the health benefits that one gets from veggies and flaxseed.