If you’re wondering where the picture of the final product is……I ate it.
I don’t know what it is about 7 pm on a work night, that makes me so hungry I could dive face first into the nearest bowl of semi edible anything. Left to myself I’d probably live on scavenged scraps from the deep interiors of my fridge. And that’s what I used to do. But now, I’ve got AD to contend with. There’s no way in hell he’s going to eat soup with day before yesterday’s subzi & toast. Trust me, I tried. As if that wasn’t enough, we also have to contend with eating healthy. Considering that starvation is imminent, it severely limits my options. After much debate on the car ride from Gurgaon back to Delhi, we’d figured it out by the time we reached home.
Here’s what you need
For the veggies
1 capsicum (red/green/yellow – use whatever you have in your fridge)
2 large red chillies (opt)
1 spring onion (because its easier to chop than the regular onion)
handful of beans
2 pods garlic
Salt & pepper
Dried/fresh herbs (parsley/mint/sage/rosemary/basil – anything you like)
For the spaghetti
1/4 pkt spaghetti (if its the thin ones then use 1/2)
3/4 cup milk
2 tsp mustard
1 tbsp cheese spread (or regular grated cheese works fine too)
1 strips bacon (opt)
1. Roughly chop veggies, pour olive oil, herbs, salt, pepper and toss to mix well. Push into oven (200 C) for about 20 mins.
2. Put spaghetti to boil with salt & tsp of oil
3. In a separate bowl, mix milk, egg, cheese, mustard, salt, pepper
4. Drain spaghetti when done
5. Heat bacon in a pan and let the fat melt (this is only for taste, or so I keep telling myself. 1 thin minuscule strip of bacon between 2 people can hardly be a health hazard can it?)
6. Add spaghetti and toss in bacon bits
7. Add the milk & egg mix and let it sit for a few mins on a low heat.
At this point you could, if you chose to, start to eat out of the pan. It gives a whole new meaning to starters.