This is a nice recipe to use up vegetables lying around in the fridge, with a few extras to make it really good. I’ve also used tofu in this recipe before, but the paneer fits even better. If it’s firm paneer or tofu I usually sauté it a bit, but since my homemade paneer is pretty soft I just used the cubes as is. It adds a nice creamy taste to the dish that goes well with the olive oil and herbs.
Ingredients (Yield : 2 plates)
Around 140g of homemade paneer , cut in small cubes
85g of dry whole wheat spaghetti
1 carrot, diced
1 zucchini, sliced thin
3/4 cup of green beans
Half a red pepper, diced
4 dried tomatoes (or 8 dried tomato halves)
10 black olives, sliced
1 1/2 tablespoons of olive oil
1 tablespoon of oregano
1 tablespoon of basil
- Put the dried tomatoes in a bowl of hot water to soften them up a bit.
- Cook the pasta following the instructions on the package.
- Arrange the prepared vegetables on a baking sheet and cook in the oven at 350 F for about 15 minutes.
- Drain the cooked spaghetti, put it back in the pot and mix in the olive oil, the oregano and the basil. Arrange the pasta in the plates or bowls.
- Top the pasta with the vegetables, the olives and the paneer cubes. Chop the softened dried tomatoes and add them on top.