Lemon macaroni- a delicious Indo Italian twist

lemon macaroni
As soon as the festival season is done every year I have seen myself relapse into a phase of mindless cooking.  After all the parties,  the guests the multiple dinners there are ideas I want to do. Yet,  my mind says… Don’t we have something easier…
It’s at these times I resort to let’s just drop all things into the pot and see what turn out.  The biggest disadvantage  of such cooking is that there is no name for it.  Hence it’s very often called “that’s for dinner.”
Now this recipe is different.  I think I have been making this multiple times and works perfect when the kids like pasta and you want to have something of a familiar taste. Now this recipe is called lemon macaroni. It’s a fusion which evolved from watching Giada  on the TV and making the typical Southie lemon rice.
Well  elbow macaroni satisfies the kids and the lemon refreshes my senses. Coupled with a Channa Salad and a Watermelon Sherbet… It is a welcome meal with leftover for the next day lunch box.
I guess we all should have a few days off when we are still in the house.. Yet taking off the heavy density cooking and leave some time for the body to lose the weariness of the heavy eating.
Don’t miss this recipe

Here are some more which belong to the ” mindless cooking group” … Yet satisfying.

lemon macaroni

Lemon macaroni

A delicious Indo Italian twist
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Main Dish
Cuisine diabetic friendly, Fusion, Indian, Italian, Kids choice, Summer, Vegan, Vegetarian, Winter
Servings 4 people


  • 2 cups elbow macaroni
  • drinking water for cooking the pasta
  • salt to taste


  • 2 tsp cooking oil
  • 1/2 tsp mustard seeds
  • 1 tsp flax seeds
  • 1 tbsp peanuts
  • 1/2 tsp ginger chopped fine
  • 1 sprig curry leaves
  • 2 green chill slit
  • 1/2 tsp turmeric powder
  • 2 tbsp Lemon juice


  • Cook the macaroni as per pack instructions.  Add salt to the pasta as it cooks.
  • Collect some pasta water before draining and drain the rest. Fluff and set aside.
  • Set a pan and add in the oil.
  • As it heats up, crackle the mustard followed by the peanuts, ginger, curry leaves, chilies and flax seed.
  • When they roast remove from heat and add the turmeric powder.
  • The turmeric will only mildly sizzle, don't allow it to burn .
  • Add the cooked macaroni and sprinkle a bit of pasta water.
  • Toss well and return to heat just so that any excess liquid will be absorbed.
  • Remove from heat and cool for a few minutes.
  • Now add the juice of half a lemon.
  • Toss well. Serve warm.


Use any other type of pasta you like. The cooking time may change.
Tried this recipe?Let us know how it was!
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Poonam Bachhav
4 years ago

While reading through your post I realised that most of us make such easy fusion dishes in day to day cooking Seema. Lemon macaroni tastes great..I even cook the entire thing in a pressure cooker for just 1 whistle on some lazy days 🙂

4 years ago

This looks yummy! I recently started using Tumeric powder in some of my recipes. My husband loves pasta and this looks easy to make. Thank you for sharing!

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