Pasta with sun dried tomato pesto zucchini and mushroom

hen it comes to eating her dinner, there is only a very few combinations that my 3 year old princess will eat without any fuss. Among those few, the combination of pasta, mushrooms and ketchup tops her charts. She will eat this without having to remind her over and over to pick up the fork. Let me also tell you that she has a very sophisticated palate :) and doesn't like anything that is make 'kids style'. Believe me or not, she prefers the spicy Haldiram bhujia over MacDonald's fries (yes that's right)... her pasta needs to have spices and veggies... you get the idea. Here's a recipe for a pasta dish that I had made once when I had guests over. The guests loved it and to our pleasant surprise, our little one gobbled the leftovers up.
So without any further ado, especially for all you moms out there, here is the recipe.

Ingredients: serves 4
Pesto -

Sun dried tomatoes in oil ........................... 1cup

Dried oregano ...................................... a pinch

Garlic cloves ........................................ 4

Basil leaves .........................................1/4 cup

Gated Parmesan .................................... 1/4 cup

Red Chilli flakes .................................... 1/2 tsp

Water ................................................ 1/4 cup
Black pepper ........................................1/4 tsp
Salt to taste
For Pasta -
Onion ....................................................1/2 small chopped
Mushroom ............................................... 1 8 oz pkt quartered 
Zucchini.................................................. 1 small sliced thin
Whole wheat Pasta ....................................1 1/2 cup uncooked
Shredded mozzarella/ Feta ......................... 2 tbsp (optional)
Olive oil ................................................ 1 tbsp

Method:
For the pesto -
1. Add all the pesto ingredients in a food processor or blender and blend to get a slightly coarse paste. Set aside.
2. Cook the pasta AL-dente as per package instructions. Drain and set aside.
3. Take the olive oil in a medium non-stick pan on medium heat. Add the onions and cook for 2 minutes.Add in the mushrooms and salt and cook till mushrooms are well cooked with a nice golden color and all the water evaporates. Add in the zucchini and cook for 3-4 minutes. Add the pasta and mix. Stir in the pesto. Give a good mix till pasta is coated with the sauce and turn off the heat.
4. Sprinkle with the shredded mozzarella/ feta. Serve immediately. ENJOY!
Notes:
1. Different vegetables as eggplants, spinach, corn, can be used in this recipe.

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