Ingredients
Whole wheat flour- 100 gm
Egg-1
Salt and pepper to taste
Olive oil- 2 tbsp
Rosemary sprig-1
Lemon juice and zest- ½ tsp
Butter 2 tbsp
Parsley- for garnishing
Garlic- 4-5 cloves (chopped)
Parmesan cheese –Fresh- as per taste
Fresh mozzarella cheese- as per taste
Cherry tomatoes for garnishing.
Truffle oil- a dash for extra flavour
Method
1.Knead the flour, egg and oil and make a pasta dough. Allow it to rest for 30 min.(If using store bought pasta then you can use whole wheat spaghetti or fettuccine)
2.Roll the dough in thin sheets approximately (6’’ length and 4’’ wide).
3.Cut the pasta into 1/2 inch strips (lengthwise).
4.Once done boil the pasta until aldente for 8-9 min or until done and strain well.
5.In a sauce pan, add olive oil, butter ,rosemary and garlic and cherry tomatoes.Cook for a minute.Transfer the cooked pasta in this saucepan and toss it well.Add a dash of truffle oil.Garnish with lemon zest,a dash of lemon juice ,parsley and parmesan cheese.Serve hot with fresh mozzarella and cherry tomatoes.
Healthy Tips/Cooking tips
1.You can add different types of mushrooms/sun dried tomatoes/chicken to this recipe for more flavour/variations.
2.If using mushrooms, peel off the top skin/layer of the mushroom and gently clean all the dirt from it by using a damp cloth/napkin and make sure it is cleaned properly.Avoid washing the mushrooms as it would absorb a lot of water like a sponge and that would change the flavour and texture of the dish.
3. Cook the pasta 1-2 min less than the packet instructions for the perfect texture.
4.Use whole wheat/any other good quality whole grain pasta/homemade pasta for added health benefits instead of the ones made with refined flour.
5.You can also use different varieties of whole wheat pasta such as fettucini ,linguine or spaghetti .
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