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+ servings

Lemon macaroni

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course 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 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


  • 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.
    lemon macaroni pasta


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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