Quick Spaghetti, Veg Spaghetti

Cooked spaghetti, together with mixed veggies, tomato ketchup and chilli powder, results in a very tasty meal, which will appeal to people of all age groups. The composition of this dish is such that the veggies are of different textures and colours, so every mouthful is an experience to feast on. This Quick Spaghetti, interestingly, also stays fresh in the tiffin box for more than 4 hours, so you can comfortably send it to school or office too! For some extra burst of fun in the tiffin, pack a slice of Chocolate Pizza to relish after the yummy spaghetti.

Ingredients

Cooked spaghetti 2 1/2 Cup (40 tbs)
Oil 1 1/2 Tablespoon
Finely chopped onions 1/2 Cup (8 tbs)
Garlic paste 1/2 Teaspoon (lehsun)
Finely chopped capsicum 1/4 Cup (4 tbs)
Finely chopped tomatoes 1 Cup (16 tbs)
Boiled sweet corn kernels 1/2 Cup (8 tbs) (makai ke dane)
Tomato ketchup 1/4 Cup (4 tbs)
Chilli powder 1/2 Teaspoon
Salt To Taste

Directions

Making

1. Heat the oil in a broad non-stick, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.2. Add the capsicum and sauté on a medium flame for 1 minute.3. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.4. Add the sweet corn, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.5. Add the spaghetti, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.How to packAllow it to cool completely, and pack in an air-tight tiffin box.

Recipe Summary

Difficulty Level: Easy
Cook Time: 12 Minutes
Ready In: 12 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 292Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 288 mg12%

Total Carbohydrates 48 g16%

Dietary Fiber 7 g28%

Sugars 9 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet