VEGETABLE SPAGHETTI
Kids are on their holidays. At times I really get stressed out thinking what to cook? My sons always want something different and tasty. This simple vegetable spaghetti is a good option for lunch with vegetables and olives in it. My boys helped me out to take this pic by choosing a good background- their play mat and their favorite dinosaurs too.
Ingredients:
Cooked spaghetti- 2 cups
Finely chopped vegetables- 1 cup( I have used French beans, baby corn, carrots)
Onion- small(finely chopped)
Ginger- garlic paste- 1 tspn
Dark soya sauce- 1 tspn
Finely chopped chives- 1 tspn(to garnish)
Oil- 1 tbspn(any vegetable cooking oil)
Salt to taste
Method:
1. Heat the oil in a frying pan and add the ginger- garlic paste followed by the onion.
2. When the onion turns brown add in all the chopped vegetables and salt.
3. Saute for a minute and add the cooked spaghetti.
4. Add the soya sauce and the chopped chives and give it a gentle stir.
5. Add some olives and serve with tomato ketch up.
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| Vegetable spaghetti- background courtesy (my sons- "I was told to do this") |
Cooked spaghetti- 2 cups
Finely chopped vegetables- 1 cup( I have used French beans, baby corn, carrots)
Onion- small(finely chopped)
Ginger- garlic paste- 1 tspn
Dark soya sauce- 1 tspn
Finely chopped chives- 1 tspn(to garnish)
Oil- 1 tbspn(any vegetable cooking oil)
Salt to taste
Method:
1. Heat the oil in a frying pan and add the ginger- garlic paste followed by the onion.
2. When the onion turns brown add in all the chopped vegetables and salt.
3. Saute for a minute and add the cooked spaghetti.
4. Add the soya sauce and the chopped chives and give it a gentle stir.
5. Add some olives and serve with tomato ketch up.
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