Penne Aglio Olio ( Tiffin Recipe)

by Tarla Dalal

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Added to 27 cookbooks This recipe has been viewed 48477 times

Kids love Pasta and often fondly request moms to pack some in the lunch boxes. However, there is always a nagging worry about how the ingredients will react after so many hours, would the cheese become chewy, will the pasta get rubbery, and so on. Now, you can confidently brighten your kid’s smile with this foolproof Penne Aglio Olio recipe, which stays fresh for over 5 hours. You will be amazed by how the vibrant flavours of the chosen veggies and herbs remain the same after such a long time too!

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Penne Aglio Olio ( Tiffin Recipe) recipe - How to make Penne Aglio Olio ( Tiffin Recipe)

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Preparation Time: 15 mins Cooking Time: 6 mins Total Time: 21 mins 2Makes 2 servings
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Ingredients

1 cup cooked penne
2 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 cup blanched broccoli florets
3/4 cup coloured capsicum cubes (red and yellow)
1/2 cup zucchini cubes
2 tsp dry mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste
2 tbsp grated processed cheese

Method

Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
Add the broccoli, capsicum, zucchini and salt and sauté on a medium flame for 2 to 3 minutes.
Add the dry mixed herbs, chilli flakes and penne and sauté on a medium flame for 1 to 2 minutes.
Switch off the flame, add the cheese and mix well.

How to pack

Allow it to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.

Nutrient values per serving

Energy	268 cal
Protein	6.4 g
Carbohydrates	20.8 g
Fiber	1.6 g
Fat	17.9 g
Cholesterol	0 mg
Vitamin A	720.3 mcg
Vitamin B1	0.5 mg
Vitamin B2	0.2 mg
Vitamin B3	1.9 mg
Vitamin C	86.7 mg
Folic Acid	19.9 mcg
Calcium	96.1 mg
Iron	1.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	5.9 mg
Potassium	149 mg
Zinc	0.4 mg