Making most of what’s in the kitchen, Girish decided to get creative with dry spaghetti. Although it may not be full of sauce, Girish believes an array of seasonings will do.
Dry Spaghetti
I experiment with dishes a lot and, while some of my attempts have been inedible, this one turned out to be a success. I started out thinking I was going to make spaghetti, but we didn’t have any marinara sauce so I had to improvise. Dry spaghetti seems easy enough but without the proper spices and measurements, it can taste like a spoon full of garlic. Dry Italian seasonings are the best for recipes like these because they have the proper proportions of spices and can really bring the dish together.
Ingredients
- Spaghetti
- 4 cloves garlic
- 1 Onion
- 1 zucchini
- 1 tbs Italian seasoning
- ¼ cup chope cherry tomatoes
- ¼ cup sliced olive
- Parmesan cheese to serve
Directions
- Boil the spaghetti and drain.
- Heat some olive oil in a pan and add the crushed garlic, add the onions and saute them until they are golden brown and translucent.
- Add the zucchini, cook for 5 minutes.
- Add the pasta to the sauteed veggie
- Add the seasoning, olives, and cherry tomatoes and toss the pasta to combine.
- Shave some cheese on the top and serve hot.