All kids love to eat spaghetti,pasta,pizza and noodles and my daughter is no exeption to it.She could eat this any time of the day and this recipe is her favourite.I usually make it as an evening snack but you can make it for dinner too.Spaghetti is one versatile ingredient which can be experimented with many indian and italian spices.I have kept this recipe very simple with minimal spices which are easily available in our pantry.See how this tasty recipe is made..
INGREDIENTS
| Spaghetti | 100 gms |
| Corn | 1/2 cup |
| Amul garlic spread | 3 tsp |
| Black pepper powder | 1/2 tsp |
| Salt | to taste |
| Milk | 2 tsp |
| Italian seasoning | 1 tsp |
| Butter | 2 tsp |
| Olive oil | 1 tsp |
HOW TO MAKE
- Cook spaghetti in water by adding a drop of oil so that it doesn’t stick to one another.Strain and keep aside.
- Boil corn kernels and keep them ready.Take a pan and add butter and oil When it gets heated add spaghetti and corn.Add salt,black pepper powder,italian seasoning and toss well.Lastly add amul garlic spread and sprinkle milk.
- Mix well and switch off the flame.
- Serve hot.
Notes
- If you don’t have olive oil you can use sunflower oil.
- Add paprika or oregano at the last for extra flavour.
- Addition of milk ensures soft and moist texture of the spaghetti and prevents dryness.
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