Spaghetti is from Italian cuisine and now a days its most common with Indian kids to have spaghetti often once or twice a week. Usually spaghetti is available along with its sauce. I try to make Spaghetti with mixture of both Italian and Indian herbs in pesto sauce. My hubby loves it when it is made in this way than ready made sauce.
Preparation time: 30 mins
Cooking time: 20 mins
Serves: 2 nos
Ingredients:
Spaghetti - 100 gm
Carrot - 1/2 (julien sliced)
Capsicum - 1/2 (red, julien sliced)
Zucchini - 3/4 (cut into thin finger strips)
Onion - 1 (diced into cubes)
Mushroom - 4 or 5 nos (diced to cubes, optional)
Spring onion - 3 tablespoon (chopped)
Salt - to taste
Pepper - 1/2 teaspoon (freshly crushed)
Italian dry herbs - 1 tablespoon (mix of thyme, oregano, chilli falkes, rosemary)
Red pesto sauce - 2 tablespoon (paprika and ricotta cheese mix)
Parmesan cheese - 2 tablespoon (optional)
Olive oil - 3 tablespoon
Ginger - 2 inch (fined chopped)
Garlic cloves - 3 nos
Green chilli - 2 nos
Soya sauce - 2 teaspoon
Preparation Method :
1. Boil spaghetti with tsp of oil and salt required, until it turns soft. Drain water once spaghetti is cooked, wash it in cold water to prevent sticking together.
2. Chop white portion of spring and green portion separately.
3. Semi-crush garlic cloves, green chili and ginger in hand pestle.
4. Heat oil in large sauce pan and add semi-crushed mixture. Saute it for a minute and then add onion and white portion of spring onion. Saute it until onion turns translucent color.
5. Add carrot strips, zucchini, capsicum, mushroom and saute well by adding little salt.
6. Once vegetable turns soft add pesto sauce and spaghetti. Toss well by sprinkling Italian herbs, pepper and required salt.
7. Finally add soya sauce, spring onion and stir it well before switching off the flame.
Serve yummy, spicy spaghetti by adding parmesan cheese on top of it.
Tips:
1. Add semi crushed garlic mixture to oil first, so that aroma is felt throughout the dish.
2. Parmesan cheese is optional to add, since Pesto sauce contains mix of ricotta cheese.
Cooking time: 20 mins
Serves: 2 nos
Ingredients:
Spaghetti - 100 gm
Carrot - 1/2 (julien sliced)
Capsicum - 1/2 (red, julien sliced)
Zucchini - 3/4 (cut into thin finger strips)
Onion - 1 (diced into cubes)
Mushroom - 4 or 5 nos (diced to cubes, optional)
Spring onion - 3 tablespoon (chopped)
Salt - to taste
Pepper - 1/2 teaspoon (freshly crushed)
Italian dry herbs - 1 tablespoon (mix of thyme, oregano, chilli falkes, rosemary)
Red pesto sauce - 2 tablespoon (paprika and ricotta cheese mix)
Parmesan cheese - 2 tablespoon (optional)
Olive oil - 3 tablespoon
Ginger - 2 inch (fined chopped)
Garlic cloves - 3 nos
Green chilli - 2 nos
Soya sauce - 2 teaspoon
Preparation Method :
1. Boil spaghetti with tsp of oil and salt required, until it turns soft. Drain water once spaghetti is cooked, wash it in cold water to prevent sticking together.
2. Chop white portion of spring and green portion separately.
3. Semi-crush garlic cloves, green chili and ginger in hand pestle.
4. Heat oil in large sauce pan and add semi-crushed mixture. Saute it for a minute and then add onion and white portion of spring onion. Saute it until onion turns translucent color.
5. Add carrot strips, zucchini, capsicum, mushroom and saute well by adding little salt.
6. Once vegetable turns soft add pesto sauce and spaghetti. Toss well by sprinkling Italian herbs, pepper and required salt.
7. Finally add soya sauce, spring onion and stir it well before switching off the flame.
Serve yummy, spicy spaghetti by adding parmesan cheese on top of it.
Tips:
1. Add semi crushed garlic mixture to oil first, so that aroma is felt throughout the dish.
2. Parmesan cheese is optional to add, since Pesto sauce contains mix of ricotta cheese.
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