Fennel Zoodles Olive Macroni
Yet again a fusion recipe for you all, Winter time and the veggies are so green n fresh that tempts me to try out different combinations.
So the other day I found this lovely Fennel in Godrej Nature’s Basket and couldn’t stop myself from buying it although I didn’t know what exactly I wanted to make of it.
Then I thought of this Macroni in which I also added zoodles ( zucchini strips) n olives to make it more interesting n of course healthier.
- 2 cups Macroni cooked al dentè ( can use any pasta) keep a cup of the pasta water
- 3 tomtoes pureed n sieved
- 2 tsp finely chopped garlic
- Fennel leaves chopped ( take only the leaves unless you like the thick stem)
- 1 big zucchini cut into strips with a peeler
- Few black olives
- 2 tsp of olive oil
- 1 tsp red paprika
- Salt to taste
Heat oil in a pan, add the garlic, then add the tomato puree n let it cook for 2 min, then add the zucchini and again simmer for 2min, add the salt n paprika, then add the pasta water and the pasta, cook on a high flame for 3 to 4 min till the water dries up, lastly add the olives.
While serving drizzle a little extra Virgin Olive n use the leftover fennel as a garnish!!
Use any kind of pasta, couscous or quinoa and you will have a great dish ready to impress your guests!!
For the zoodles simply peel the zucchini in long strips with a peeler or even a grater if u want thinner stips; u can even make this dish using only the zoodles n no pasta if u want a carb-free dish, so go ahead n relish this dish!!
If You Like this recipe, pls mention in the comments below as also if you have any queries!!