La Italiana…Pasta Ricetta 1
It’s a rainy day, came home from my dance class in the evening to a lovely wish from Arya – “HIIIIIII, bagunnada” (a south indian style of wishing people, How are you?). I quickly took shower and gave Arya, warm milk mixed with soft n sticky rice with little salt as his dinner (as he is not feeling well with fever above 101F). After he is done, I was thinking to cook something good, easy and quick for the dinner for me and Chaitanya. Then my eyes fallen on the spaghetti. Since Chaitanya is cutting his diet for a healthy living and so I am, I wanted to do more healthy ones to fill our tummy soo yummy.
Come to my kitchen for the Ingredients and recipe, but before that he is picture that I took it from iphone.
Ingredients:Capellini Pasta Garlic Cloves – 3 Baby Carrots – 1 cup chopped finely Broccoli – 1 cup chopped finely Spinach – 2 cups chopped finely Soya granules – 1 cup soaked and drained Cilantro – to garnish Pepper powder – 1 tsp Jeera Powder – 1 tsp Turmeric Powder – 1/2 tsp Olive oil Salt
Preparation:Bring a large pot of water to a boil. Add the Capellini pasta and cook until tender but still firm to the bite, stirring occasionally about 5 minutes. Drain, reserving 1 cup of the cooking water. Meantime while boiling, take a wide sauce pan, put little olive oil and add garlic, saute it, then add all the veggies. Cook for 5 minutes until all veggies are tender. Add turmeric powder then Jeera powder and then add drained (softened) Soya granules, stir fry all the veggie ingredients till now for 5 minutes. Finally Add Spaghetti to the above veggie fry and toss with Cilantro. Toss the pasta with enough reserved cooking water to moisten. Season with Salt and pepper and mix well. Transfer to the serving dish and Enjoy your meal 🙂 With Love, ♥ Prashanthi ♥