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Lemon macaroni
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Main Dish
Cuisine
diabetic friendly, Fusion, Indian, Italian, Kids choice, Summer, Vegan, Vegetarian, Winter
Servings
4
people
Ingredients
1x
2x
3x
2
cups
elbow macaroni
drinking water
for cooking the pasta
salt to taste
Tempering
2
tsp
cooking oil
1/2
tsp
mustard seeds
1
tsp
urad dal
1
tsp
flax seeds
2
tbsp
almonds
2
tbsp
cashewnuts
1/2
tsp
ginger
chopped fine
1
sprig
curry leaves
2
green chill
slit
1-2
cloves
garlic
1/2
tsp
turmeric powder
To toss into the pasta
1/4
cup
lemon juice
1
tbsp
coriander leaves
Instructions
Boil the water and cook the pasta as per pack instructions. Add the salt to the pasta water before cooking the pasta
Once cooked, drain the pasta and set aside.
Set a pan and add the oil.
As it heats up, crackle the mustard followed by the urad dal, nuts ginger, curry leaves, chilies and flax seed.
When the dal looks golden and the ginger and garlic are aromatic, remove from heat and add the turmeric powder.
The turmeric will only mildly sizzle, don't allow it to burn .
Add the cooked macaroni.
Toss well, add the lemon juice and coriander leaves and mix well.
The pasta is now ready to serve.
Notes
Use any other type of pasta you like. The cooking time may change.
Keyword
Indian vegetarian dinner, Pasta recipes, summer recipes
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