Tangy Pasta with Vegetables

For Manoj and I, dinner on Friday just has to be something something other than the regular roti and rice, sort of like a prelude to a long and relaxed weekend.

This time. there was some left-over garlic bread so a pasta dish seemed like the best choice. I used store bought pasta sauce, makes it a ton easier! I have tried a lot of the brands available and although a lot of them taste great, I now use Trader Joe's Organic Marinara sauce. It has a lot less sodium compared to others, is low fat and does not have a lot of scary ingredients added to it. I did not have any chicken or shrimp in the fridge, and a total vegetarian fare was just not appealing, so I hard boiled a couple of eggs, discarded the yellow and just used the white. You can add a whole lot of vegetables to this, that would make it even better.......

Ingredients :
120gms uncooked pasta
1tbs oil
2 cloves garlic, finely choppped
1 cup pasta sauce
1/2 tsp chili powder
1/2 tsp pepper powder
1/2 tsp dried basil
1 big zucchini, cut into small pieces
1 capsicum, cut into smallpieces
2 egg whites hard boiled, cut into pieces
grated cheese ( parmesan )


Method :
Cook the pasta as per package instructions. Time this so it cooks just as the sauce is ready, so you can add the pasta directly from the water to the sauce.
In the mean time, heat some oil in a pan. Add the garlic and sautee for 1/2 a min, then add the zucchini and capsicum and cooked egg whites, and sautee on high heat for about 2 mins. Add the tomato sauce, red chili powder, pepper powder and basil and bring to a simmer.
Add the cooked pasta and mix well. Add some pasta water to adjust the consistency of the sauce if needed.
Sprinkle with some grated cheese and serve hot.