VEGETABLE SPAGHETTI

1Hello. You know my love for spaghetti. I have 2 recipes for spaghetti – cheesy spinach and aglio olio. Today I am sharing a veggie spaghetti. I hear lots of parents complain about kids not eating veggies especially carrots, beans, beets. I make lots of dishes in a week that includes these veggies regularly. This is one such recipe.

Its pretty simple too.

2INGREDIENTS:

Wheat spaghetti – 1 cup

Carrots – 1/4 cup sliced very thinly

French beans – 1/4 cup sliced very thinly

Black pepper powder – 1/2 tsp

Garlic – 2 cloves sliced thinly

Mixed dried herbs – 1.4 tsp

Salt to taste

Olive Oil – 2 tblspn + 1 tbslpn

INSTRUCTIONS:

  1. Boil lots of water in a tall pot. Add salt and 1 tblspn olive oil. Add the spaghetti and let it cook till al dente.
  2. While the spaghetti is getting cooked heat a pan with olive oil.
  3. Add garlic and saute till light brown.
  4. Remove the garlic pieces and add carrots and beans.
  5. Saute for 30 seconds.
  6. Sprinkle 1 tblspn water. Close and cook with close lid for another minute.
  7. Add black pepper powder, mixed herbs and mix well.
  8. Now add strained spaghetti and toss well.
  9. Adjust salt.

Serve hot.

NOTE:

  1. Play around with the recipe using capsicum, baby corn etc.
  2. Add ketchup in the pan and toss well to add a zing to the recipe.
  3. Add scrambled eggs to make it more nutritious.

3

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