Monday, May 20, 2019

Pasta With Frozen Peas and Carrots

One of my close friends gave me this recipe, I upgraded it a tad bit, as I did not have some ingredients on hand.

Ingredients

1/2 pack of Spaghetti (or any pasta you like)
1 Scallion, chopped
1 package of frozen carrot and peas mix (or any vegetables you like). Or replace with canned or fresh vegetables.
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 cup water
garlic powder to taste ( I used garlic salt)
salt and pepper to taste
1/4 cup grated Parmesan Cheese (I used flaked Parmesan cheese)

Directions


  1. Bring a large pot of lightly salted water to boil. Add one tablespoon oil to water, so the pasta does not stick. Add pasta and cook according to instructions or until al dente. (Al dente means that you cook it one minute less, than required). 100g pasta on 1L of water is the best proportions.
  2. Meanwhile, in a medium skillet or pan saute vegetable mix in olive oil until heated through or to your required tenderness. Add lemon juice, garlic salt or powder and water.
  3. Add chopped scallion and cook for 3 more minutes or until done. Do not overcook. Season with salt and pepper to taste
  4. Place strained spaghetti in plate and place the cooked vegetable mix on top. Or you can do it my way. I combined spaghetti and vegetables in the saucer. Placed in plate and sprinkled with flaked Parmesan Cheese.


Bon Appetit! 

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