Ingredients
1 pack of spaghetti
One medium sized onions
Olive oil
Fresh vegetables (Ugwu/scent leaf)
One medium sized tomato
One medium bell pepper
Salt
Maggi
Garlic
Ginger
One medium sized Cucumber
One large carrot
One small sized cabbage
² The vegetarian pasta; served with cucumber, grated cabbage and carrot is a highly nutritious meal. All ingredients are fresh and proportioned for four full meals.
u The onions is peeled and sliced into half-inch thick rounds.
u Dice your, bell tomatoes and peppers, ginger and garlic.
u Grate carrot and cabbage. Set aside.
u Cut cucumber into a round thick one-inch slice. Set aside.
u Put pasta in a half-full pot salted boiling water. Boil for ten minutes.
u Extract boiled pasta with a strainer.
u Pour in half-inch olive oil in a medium pan or skillet over medium heat.
u Add your sliced half-inch thick round onions and fry until golden brown
u Carefully add your diced tomatoes and pepper.
u Allow sizzling for five minutes.
u Season the sauce with a 1/2 teaspoon of salt, ginger, garlic and one cube of Maggi. Fry for two minutes
u Place pasta into the skillet pan.
u Stir-fry for five minutes.
u Add you washed chopped vegetables into the mix.
u Simmer over low heat, stirring routinely.
² The vegetarian pasta is plated and garnished with the cucumber, cabbage and carrot.
² And it is all prepared in less than thirty minutes.
