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Tricolored Macaroni-On-The-Fly

Kaddu's picture
A quick adaptation of the traditional Italian macaroni recipes -- the ones that use white sauce and are baked. Also lower in calorie than those traditional preparations. ...
Ingredients
  Finely chopped onion 1 Large
  Finely chopped carrot 1
  Finely chopped capsicum 1 Large
  French beans 8 , finely chopped
  Butter 2 Tablespoon
  Macaroni 150 Gram
  Milk 1 Cup (16 tbs)
  Oil 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

1. Boil the macaroni with half tbsp salt and 1 tsp oil. Drain when boiled.

2. Heat the butter in a fry pan, add the chopped onions and saute till golden pink.

3. Add the remaining vegetables and salt to taste, mix well, cover, and allow to cook for a few minutes, stirring occasionally.

4. When the vegetables are cooked tender, add the milk, stirring continuously, and bring to boil. (Be careful so it doesn't curdle.)

5. Add the boiled macaroni.

6. Add more salt if required, and pepper.

7. Serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Taste: 
Savory
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Kids, Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
Story
My regular blog readers know how much I hate cooking usually. I'm always on the lookout for recipes that can be cooked within minutes. And this is one such instant recipe for cooking macaroni, that I tried sometime last year. Usually, people cook macaroni with white sauce. That was my original plan too, but at the very last minute, I found out that I didn't have any cornflour to make the sauce! I thought I would make it in Chinese style instead, with all the Chinese sauces. But guess what! I didn't have any soya sauce and chilli sauce either that day! So I decided to improvise. The mistake I did was that I added less than half a cup of milk. I wasn't really sure what would happen -- whether it would curdle instantly, or if it would taste soggy. But, later when we tasted the dish, it felt a bit dry in the mouth. That was when I realized that a little more milk could have given it the creamy texture of the white sauce, without its extra calories. Anyway, I made this dish in like less than half an hour (which included the veggie chopping). And it has very little calories as compared to usual macaroni dishes. I didn't use any cheese either, as you can see. Moreover, it looks kind of healthy too... colorful and fresh... doesn't it? This post was first published at miss_teerious. You can see more pictures of it on that link.

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