Broccoli Fussili Pesto Pasta

Filipino Style Recipe:This is a very healthy dish that will surely fill up your tummy. The spice from the tuna and freshness of pesto and basil is a very nice contrast.

200 grams whole wheat Fusilli pasta
1 head broccoli
2 tablespoon Olive oil
3 cloves garlic, minced
1 head onion, minced
1 can spicy tuna, drained
3 tablespoon sliced black olives
10 pieces cherry tomatoes, cut in half
180 grams pesto sauce
Handful fresh basil,chopped
Parmesan cheese
Fish sauce to taste

Part 1
1. Cook fusilli according to package instruction. Drain and reserve water. Set aside.
2. Using then water from the pasta, boil again and blanch broccoli for 1 minute or until the color green becomes bright. Drain and dip into a bowl of ice water to stop the cooking.
Part 2
1. In a big pan, heat olive oil and saute garlic and onion until translucent. Add sliced black olives and tuna and cook for 3 minutes. Add cherry tomatoes and cook again until it is slightly softened.
2. Add the pasta on the pan then pour the pesto sauce. Mix until the pesto is evenly combined with the pasta.Add the broccoli.
3. Season with fish sauce according to taste.
4. Remove from heat. Top with fresh basil and Parmesan cheese. Serve and enjoy.

Chicken Asparagus Penne

Filipino Style Recipe:When you think of healthy food, you would imagine it to be boring and tasteless. This chicken asparagus penne recipe is low calorie complete meal that is oh-so-yummy and very easy to prepare.

250 grams whole wheat penne pasta
1 can button mushroom
1/4 kilo chicken breast, cubed
olive oil
Salt and pepper to taste
3 cloves garlic
1/4 cup water
1 bunch asparagus, cut into 1 inch pieces
1/4 cup parmesan cheese

Part 1
1. Cook pasta according to package instruction. Drain then drizzle with olive oil. Set aside.

2. Warm olive oil in a large pan over medium heat. Saute garlic until transluscent. Add the mushrooms and cook for 3 minutes. Add the chicken and saute until lightly browned. Season with salt and pepper.

3. Pour the water on the chicken, cover and let it boil.Adjust the seasoning as desired.

4. Remove the cover and add the asparagus and cook until just tender around 5 to 10 minutes.

5. Add the cooked pasta, drizzle with olive oil and remove from heat. Sprinkle with parmesan cheese, stir and serve.

Shredded Fish Penne

Filipino Style Recipe: Shredded Fish Penne recipe is my invention during the holy week. It is a low calorie dish that is full of flavor. It is basically made of left over paksiw fish that is shredded and cooked in olive oil, tomatoes, and others.

Good for 3-4 servings
Estimated time of preparation and cooking: 40 minutes

250 grams whole wheat penne pasta
2 pieces tulingan
1/4 cup vinegar
3 cloves garlic
3 tablespoon olive oil
4 pieces tomatoes
4 pieces anchovy fillet
2 tablepoon olives
fish sauce
salt and pepper
pinch of chili flakes

1. Cook fish in vinegar, salt, and pepper.
2. Once cooked, let it cool. Remove meat from head and bones, then shred.

Part 2
1. Cook pasta according to package instruction. Drain and mix olive oil. Set aside.
2. Over low heat. saute garlic until transluscent. Add the anchovies and olives then stir until flavor and aroma comes out around 2-3 minutes.
3. Turn heat to medium then add the tomatoes and saute until soft.
4. Pour the shredded fish and cook for around 5 minutes. Add the chili flakes.
4. Add the cooked pasta and season with fish sauce. Mix well until well combined.