Spaghetti with Peas and Corn
by Editorial Staff
If you have spaghetti but do not have time to cook gourmet Italian pasta dishes, we suggest a recipe for a simple lean dish – MAKFA spaghetti is first boiled, then lightly fried, and supplemented with canned corn and green peas.
Ingredients
- Spaghetti – 200 g
- Canned green peas – 3 tbsp
- Canned corn – 3 tbsp
- Fresh green onions – 5-6 feathers
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (sunflower) – 3-4 tbsp
Directions
- We prepare all the products for making spaghetti with peas and corn.
- We put water in a saucepan on the fire. We are waiting for it to boil. Do not forget to salt the boiling water immediately.
- Throw MAKFA spaghetti into boiling salted water without breaking.
- Stir the pasta periodically. Cook according to the instructions on the package. Typically, the process takes approximately 8-10 minutes.
- Put the finished spaghetti in a colander, rinse under cold water. In this case, the spaghetti will not stick to each other. We transport the boiled spaghetti into a pan with heated vegetable oil (this recipe uses sunflower oil). Fry the spaghetti for about 5 minutes over medium heat.
- Drain the liquid from the jars with green peas and corn.
- Add corn and peas to the spaghetti skillet. Season the spaghetti with peas and corn with ground black pepper.
- We mix all the ingredients of the dish.
- Put the finished spaghetti with peas and corn on plates, sprinkle with finely chopped green onions.
Enjoy your meal!
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