Another day and another pasta. My love for pasta and noodles makes me crave for it at least twice or thrice in a month. I am always on a lookout for interesting pasta recipes and keep experimenting with flavours. This summery, mildly tangy, garlicky pasta is an absolutely treat for a pasta lover like me. I usually make a big batch to last for a few meals for me.
I love how quick this is to make. I add sautéed veggies of choice to make it wholesome and nutritious. I am also not too fond of all purpose flour spaghetti so I switch that up with either whole wheat ones or the gluten free varieties available in the market. But use whatever is handy and preferable.
How to make this –
Ingredients – Serves 2-3
250 gms spaghetti of choice
1.5 cups veggies – mushrooms, broccoli
3 tbsp olive oil – extra virgin
2 tbsp butter
2+1 tbsp minced garlic
2 tsp lemon zest
1.5 tbsp lemon juice or more as per preference. I like it mild
1.5 tbsp fresh or dried parsley
1/2 cup reserved pasta water
Salt to taste
1.5 tsp black pepper powder
Cook/boil the spaghetti as per packet instructions. Make that pasta water salty please. Once done, drain the spaghetti and reserve 1/2 cup cooked water.
While the spaghetti cooks, rinse, clean and slice the mushrooms and broccoli.
In a pan, heat 2 tbsp olive oil and sauté 2 tbsp garlic until it changes colour to light pink. Add the broccoli and sauté on medium heat for 4-5 mins or until it turns tender. Mix in little salt and cook for another min. Remove it on a plate.
In the same pan, heat another tbsp of olive oil and add sauté mushrooms until they sweat and turn brown. Add salt and black pepper. Remove that on the plate too.
Use the same pan, heat butter and add the remaining 1 tbsp garlic. Sauté it until it turns pale and pink. Then mix in in the lemon zest and lemon juice, salt, black pepper and also the reserved pasta water. Stir it all well for a min, throw in the cooked spaghetti and mix it all well.
Throw in the sautéed veggies, and the parsley and mix everything really well. Taste and adjust the tang and salt if needed.
Top it up with more parsley and dig in.
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