Hey everyone!
Hope you all are enjoying your weekends!
I am back with yet another recipe, that I made yesterday for an early dinner. I generally like tangy, spicy pasta the most, because it appeals to my taste buds. But for a change, I tried this cheese pasta and also added some basil leaves for the aroma.
- Macaroni : about 70 g
- Olive Oil (for cooking and topping) : 1 + 1 tablespoon
- Salt, pepper, oregano : to taste
- Cheese : 3 tablespoon (grated)
- Basil leaves : 4-5 leaves
- Cream : I use 3 tablespoon of Amul low-fat fresh cream
- Capsicum : 1 medium (finely chopped)
- Spring Onion : 2-3 leaves (finely chopped)
Step-by-Step recipe :
- Boil water in a bowl, add some salt and put in the macaroni.
- Once the pasta is cooked, turn the heat off, drain off the hot water by running it under cold water.
- Add a teaspoon oil and mix well. This will help in letting the pasta not stick to each other.
- Heat 1 tablespoon of oil in a pan and add capsicum and spring onions. Add a little water and cook on medium flame till it gets softer.
- Add in the low-fat cream and mix well.
- Add salt, pepper and oregano and mix well.
- Let the mixture cook for 2 minutes, then add some basil leaves and after you get the aroma of the basil, add in the grated cheese and macaroni.
- Mix everything well, till the macaroni is completely coated and the sauce gets a little thick.
- Turn the heat off, and garnish with some Grated cheese, oregano and basil leaves.
- Finally, add a tablespoon of olive oil to enhance the aroma of the pasta.
Hope you love this recipe! Do share your comments below.