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Il Pasta Giardino (The Pasta Garden)

4.70 from 7 votes

Prepared with authentic Italian Gourmet pasta, this platter is a complete package of farm fresh vegetables, healthy olive oil, flavorful black pitted olives and rich mozzarella cheese. The best part about this Pasta recipe is innovation in presentation and taste.
When I visualized my pasta recipe, I fantasized of a red soiled (Arabiatta sauce) garden, bordered by tiny pebbles (Granuled Nutrela Chunks, Black olives ), full of fresh greens ( Lettuce, Parsley), colorful vegetables (Red & Yellow capsicums, french beans and baby corns), beautiful butterflies (Del Monte Farfalle Pasta) and white mist ( Cheese ).
Yes. This is my garden. This is my il Pasta Giardino 🙂
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Served AsBrunch, Dinner
Recipe Taste Salty, Tangy
Servings 4


For Pasta

  • 1 Pack Del Monte Farfalle Pasta
  • 1 cup red and yellow capsicums diced
  • 1/2 cup black pitted olives
  • 1/2 cup baby corns diced
  • 5 French beans sliced
  • 1/4 tsp Black pepper
  • 1 tbsp Garlic Finely chopped
  • Salt According to taste
  • Mixed dried herbs for seasoning
  • 2 tbsp Olive oil

For Arabiatta Sauce

  • 5 tomatoes medium sized
  • 1 cup onions finely chopped
  • 1 tbsp garlic finely chopped
  • 1 tbsp parsley finely chopped
  • 2 tbsp tomato ketchup
  • 1 tsp Sugar
  • 1/2 tsp black pepper powder
  • Salt According to taste
  • 2 tsp olive oil

For Garnishing

  • 1 cup Mozzarella Cheese Grated
  • 1/2 cup Nutrela chunks Half Grinded
  • 1/2 cup red & yellow capsicums diced
  • 4 French beans sliced
  • Lettuce leaf
  • Parsley


  • Since we have many elements to cook for Pasta, we have to be very clearly focus on each and every part. As time is the key factor and we have to finish everything within time.
  • Take a pan and pour 1 ltr of water in it. Let it boil and add Del Monte Farfalle Pasta . Add 1 tsp of salt and 2 tsp of olive oil. (Note: Olive oil keeps the pasta non-sticky and add flavor to it). This will take 10-12 mins to cook.)
  • Simultaneously, for Arabiatta sauce, take another pan and put 1/2 lts water in it. Once it starts boiling, add fresh tomatoes into it. Let it simmer for 5-7 mins.
  • While the pasta is getting boiled, lets keep the electric grill on at medium. Once it is warm, put ( from the list of items for garnishing) diced capsicums and French beans on it for grilling. Brush some olive oil and let it grill for 10 mins.
  • Also take a fresh lettuce leaf and dip it in chilled water. ( Note: This will give the leaf the necessary crispness.)
  • In the meanwhile, start working on the Arabiatta sauce recipe. Heat a wok and put olive oil into it. Put chopped garlic and let it release it's flavors. Add onions.
  • Check the tomatoes, they must be boiled by now. Drain the water into a bowl and peel the skin of tomatoes. Mash it lightly and pour it over the garlic onion mixture which is already in pan. Keep stirring. Add black pepper, salt and sugar.
  • Let it simmer for 5 minutes. Add 2 tbsp of tomato ketchup to give it a miraculous taste. Once it is done, sprinkle finely chopped parsley and Arabiatta sauce is ready.
  • Meanwhile, Pasta must be cooked by now and vegetables are grilled. Drain the pasta. Keep vegetables aside for garnishing.
  • So almost 15 minutes gone and we are ready with: Pasta, boiled Arabiatta Sauce, Grilled vegetables for garnishing. Yes. We are on the right track!
  • Now, lets start preparing the Nutrela chunks which will act as pebbles of the garden! Simply grind the nutrela big chunks. ( not very finely ) Melt some butter in a wok. Add 1 tsp finely minced garlic. Put nutrela and fry it for 3-4 mins.
  • Heat olive oil in a wok. Put garlic and let it fry for few seconds. Add baby corns, beans, capsicums and stir fry for 1 minute. Add black pitted olives.
  • Now put boiled pasta into it and stir fry all the ingredients together. Add mixed dried herbs, salt, black pepper. Pasta is ready!

Art of Plating

  • Take a serving dish. ( I took white because my il pasta gardiano is all colorful 🙂 and colors shine gracefully on white base)
  • Put a huge dollop of Arabiatta sauce ( Red soil ) on one corner of the plate. Take a brush and spread it across in one go. A fine rectangular layer of Arabiatta sauce is made. Arrange the lettuce leaf ( fresh greens) on the corner of Arabiatta sauce.
  • Now spread a layer of Del Monte Farfalle Pasta (Butterflies) over the base. Do it alternately 2 times with the Arabiatta sauce. Top layer must be that of Pasta.
  • Take Nutrela mixture (Pebbles) and arrange it on the sides of the Arabiatta Sauce ( Red Soil).
  • Take the grilled veggies (Fresh greens ) and arrange it on the other corner ( away from lettuce leaf) of the serving dish. Grate cheese (White mist) over the pasta and give the final touches with the help of Parsley!
  • il Pasta Giardino is ready to be served! 🙂

Please appreciate the author by voting!

4.70 from 7 votes

Recipe Nutrition

Calories: 265 kcal | Carbohydrates: 30 g | Protein: 16 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 22 mg | Sodium: 622 mg | Potassium: 709 mg | Fiber: 8 g | Sugar: 14 g | Vitamin A: 3605 IU | Vitamin C: 101 mg | Calcium: 234 mg | Iron: 3 mg

Kriti Singhal
Kriti Singhal

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