Lunch is often a pasta loaded with veggies or some whole wheat breads, rotis, parathas for the kid returning from school.
I often feel Iam cooking too much at times catering to every particular taste and age in the house.
But cooking spaghetti is something I throw myself into with gusto like a kid trying to imagine the various flavors that can tease the taste buds. Most recipes I notice appear quite bland to the Indian palates and we prefer the more spicier versions with a spike. But tampering with the authentic traditional tastes of spaghetti is something I am not keen about so I keep the ingredients as per the original recipes just adding up the spice quotient a few notches up.
This particular recipe enticed me as I could even visually imagine the lemony garlic flavors and the pepper infused spaghetti.
As always I have to give it my personal touch by adding couple of more veggies the recipe called for.
I am more concerned about getting the veggies down the throat as the spaghetti. Happily the veggies that I chose blended very well with the flavors of lime and garlic.
The recipe which is so darn easy as under.
- 200 gms spaghetti
- water sufficient to boil the spaghetti.
- salt to taste.
- 4 cloves of garlic or more if you prefer.
- 3 small green chillis deseeded finely cut.
- 1 to 2 tsp dried parsley.
- 1 tsp dried chives
- pinch of cracked pepper
- 1/2 cup of cooked green peas.
- some shredded baby spinach leaves.
- juice of 1 small lime.
- 2 tsp olive oil
- Grated cheddar for the topping.
- 1 tsp of fresh lemon zest.