Spaghetti for dinner
was always on my to-do list, but thanks to Blogging marathon,I finally made it
last week and loved it..This week would
showcase 3 different varieties of pizza and pasta . All these go to Mir’s event
too, who is hosting Valli’s kids delight under the same theme.
To kick off, I made
a simple but utterly delicious coriander garlic pesto spaghetti that went
wonderfully well with warm broccoli soup and pull apart rolls.. All in all a
weekend winner and happy faces to boot. It was amusing to see my lil one too
trying to slurp up the long spaghetti strands into her mouth, all by herself .
It’s another matter that half of them ended on the floor rather in the mouth,
but that’s part of growing up isn’t it ?
However the husband
and elder kiddo loved it a LOT and although am my biggest critic, I saw myself
polishing it off. I have added extra veggies like broccoli and boiled
cauliflower and peas to up the fibre content, however just the homemade
pesto sauce is a winner to add in.
You can make it even
with farfalle or any pasta, but I made it with wholewheat spaghetti.I was also super
glad to make homemade pesto . Recipe for the homemade coriander garlic pestohere.
Now let’s get to the
Prep time : 20 mins,
cook time : 15 mins, serves : 4
- Spaghetti – 150 gms
- Olive oil – 2 tbsp
- Salt – a pinch
- Red chilli flakes –
- Basil powder – 1/2
- Dried Oregano -a big
- Garlic -1/2 tsp
- Blanched veggies
-1/2 cup (optional)
- Coriander garlic Pesto Sauce– 4 tbsp
- Cook spaghetti
according to pack instructions. Once done, Drain in a colander n run an oiled
spoon through it to separate the strands
- In a pan heat oil.
Sauté garlic n red chilli flakes. Add pesto n sauté for 2 mins. Add the
blanched veggies, other spices like basil n oregano. Sauté for a min.
- Now add the cooked
spaghetti and toss. Check for salt and spices adding extra salt only if
- Serve immediately
with warm bread and / or soup