Wednesday, August 15, 2007
Bow Tie Pasta with Grilled Prawns & Veggies
The theologians' sub-community here at the Loyola House of Studies is going crazy about dieting. Three scholastics are on a strict low-carb diet, another three are on a semi-low-carb diet. Actually, the diet is working well. One already lost 15 pounds, another one lost around 10 lbs., and another one lost a total of 40 lbs! That's no mean feat. But even when these theologians are on diet, they have to celebrate small victories--they also reward themselves with a good and healthy pasta meal. This recipe is something I've prepared as a reward when I lost my first ten pounds. I'm not so sure about the measures i used now, but this recipe should yield more vegetables than pasta.
250 g uncooked bow tie pasta
100 g prawns; deveined
100 g oyster mushrooms
5-6 cloves of garlic; minced
2-3 medium sized green pepper; seeds removed
3 medium sized zuchini
2 medium sized eggplant
1 large bulb of white onion (add some more if you're an onion lover)
2-3 tbsp chopped sweet basil
1 cup white table wine
5-6 tbsp extra virgin olive oil
salt (use according to taste)
freshly ground black pepper (use according to taste)
1. Cook bow tie pasta al dente
2. Grill deveined prawns and veggies on stove or charcoal
3. Cut grilled ingredients into bite size pieces.
4. Saute garlic and basil in olive oil just enough to bring out its flavor, do not brown the garlic.
5. Add in cooked pasta into the pan and toss. Pour in white wine.
5. Toss grilled prawns, veggies and bow tie pasta. Simmer for about 2 minutes or until pasta absorbs the wine. Add salt and pepper according to taste.
7. Serve pasta with Parmesan cheese on top. Serves 6-8.