Summer Pasta in Cream Sauce-Ayurvedic Recipes & Food Dishes

Ayurvedic Recipes -Healthy Natural Food Recipes .Cooking Making & Preparation Tips Ayurveda Recipes & Ayurvedic Food Cooking Tips :Ayurveda is the life science .According to Ayurveda human body is classified in to three ;Vata .Pitta & Kapha Constitution. So it is important for you to take the food which is suitable to your nature (Pakriti),in the other hand if you are consuming foods which are not suitable for your body types the doshas (body is constituted of three doshas as per Ayurveda ;vata ,pita ,Kapha )will be accumulated and you will fall sick .If you take daily Ayurvedic Foods which is very natural you will live longer & will never fall sick .The food which your taking can control your body as well as your mind .Here is some of the nice collection of healthy natural recipes which not only cure you but also helps you to protect your health . "Those People who eat balanced diet in a limited quantity do not require any medicine .They are their own physicians .They clean all the body systems by this action till the last day of their life " - An old Indian Verse

Summer Pasta with Cream Sauce

2 Tbl. Maharishi Ayurveda Ghee with Lemon, Dill & Thyme
2 Tbl. olive oil
3 large zucchini (cubed)
1 Tbl. Maharishi Ayurveda Pitta Churna
1 Tbl. rubbed sage
1 tsp. salt
1/2 cup water
1/2 pint thick coconut milk (not cream)
16 oz. shredded skim mozzarella
6 roma tomatoes
Fresh ground pepper
2 oz. Parmesan (grated)
16 oz. ziti, rotini or fusilli cooked until al dente
Combine ghee and olive oil in a large frying pan and bring heat to medium high. Add pitta churna, sage and salt and cubed zucchini and sauté on medium for four minutes, stirring constantly.

Add water and (coconut milk) and cover. Return to high until mixture boils and then reduce to medium heat and cook for 10 minutes until slightly reduced in liquid. Add three chopped Roma tomatoes, cover and simmer for an additional five minutes. Remove from stove. In a large casserole dish, spread the cooked pasta evenly. Gently pour the cooked zucchini and cream mixture on top of the cooked pasta.

Grind pepper to taste over the top then add the shredded mozzarella.

Finally, garnish with the last three Roma tomatoes (sliced) and the Parmesan.

Cover casserole tightly and place in a 400 degree oven for 15 minutes.

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