Pasta Kathi

Pasta Kathi is a delightful fusion dish that combines the comforting flavors of pasta with a vibrant Indian twist. Loaded with fresh vegetables and aromatic spices, it offers a unique and satisfying meal for vegetarians.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Oil (vegetable or olive) - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Onion (finely chopped) - 1 medium
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Bell pepper (chopped) - 1 medium
• Carrot (julienned) - 1 medium
• Green peas - 100 grams
• Tomato (chopped) - 1 medium
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Fresh coriander leaves (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon
• Water - 500 ml

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or pan, heat the oil over medium heat. Add cumin seeds and mustard seeds, and let them sizzle for about 30 seconds.
3. Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
4. Stir in the bell pepper, carrot, and green peas, cooking for about 5 minutes until the vegetables are tender.
5. Add the chopped tomato, turmeric powder, red chili powder, garam masala, and salt. Cook for another 5 minutes until the tomatoes soften.
6. Mix in the cooked pasta, ensuring it is well-coated with the spice and vegetable mixture.
7. Drizzle with lemon juice and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 60 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains essential vitamins and minerals from a variety of vegetables.

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