If given a choice, my daughter would survive on a salad and pasta diet. She loves pasta so much that she carries it to school at least 2 - 3 times in any given week. I therefore could not avoid from posting a pasta recipe for the lunchbox themed blogging marathon today. I wanted to try something on Mediterranean lines but it got changed into something else as my daughter was hovering around as it was a holiday here. I went according to her whim and choice of ingredients since it was her lunch and got a thumbs up from my kids.
Ingredients: (2 servings)
1 cup pasta shells of your choice (I used sweetcorn, carrot and squash blend of twisted elbow macaroni.)
1/2 cup cooked / canned garbanzo beans
1 small tomato, chopped
1 small grated carrot
1/4 cup black olives
1/2 cup white cheddar cheese or any other cheese of your preference
2 -3 tbsp milk (optional)
Salt & pepper to taste
1- 2 tbsp minced parsley / cilantro
* Cook pasta al dente according to the directions on the package and drain.
* Transfer the pasta to the pan and add all the ingredients except the parsley / cilantro. Just heat until the cheese has melted and blended into the mixture.
* Turn off the stove, transfer the pasta into a serving platter and garnish with parsley/cilantro.
This rice dish goes to
1. Blogging marathon #40
2. Srivalli's Kids' delight event, hosted by Jayanthi this month with the theme - Lunch box.