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

  1. We prepare all the products for making spaghetti with peas and corn.
  2. 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.
  3. Throw MAKFA spaghetti into boiling salted water without breaking.
  4. Stir the pasta periodically. Cook according to the instructions on the package. Typically, the process takes approximately 8-10 minutes.
  5. 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.
  6. Drain the liquid from the jars with green peas and corn.
  7. Add corn and peas to the spaghetti skillet. Season the spaghetti with peas and corn with ground black pepper.
  8. We mix all the ingredients of the dish.
  9. Put the finished spaghetti with peas and corn on plates, sprinkle with finely chopped green onions.

Enjoy your meal!

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