Crunchy Cucumber Elbow Pasta

I had this pasta in my SIL place and when she mentioned she had added cucumber i did not beleive it as it was not easy to know by its taste. Cucumber gave it a nice crunchy feel and marjoram gave it a nice flavour.Marjoram is milder than oregano and it is a crucial ingredient in German, French, Greek, and Italian cooking.

Try this recipe and you will simply love it.

Ingredients:

• 2 cups elbow pasta
• 1 cup slice bell pepper(green and red if available)
• 2 cups chopped cucumber (Peel and finely chop cucumber)
• 1 tsp chilli flakes
• 1 tbsp olive oil
• 1 tsp chopped garlic
• 1 tbsp vinegar
• 2 tbsp grated cheese
• 1/2 tsp marjoram
• salt to taste

Cooking Procedure:

Take 5 cups water in a deep sauce pan and let it boil .

Add a little salt and oil to boiling water to prevent pasta to stick to each other

Let it boil for 30 sec then add elbow pasta .

Let it cook till tender and drain the water and run under cold water some 1 minute then drain again and keep the pasta aside

Tip: Cold water will help the pasta to cool down quickly and prevent stickiness.

Heat oil in a pan and garlic and fry for 30 sec then add bell pepper and fry for 1-2 minutes

Add chopped cucumber and fry for 2-3 min then add salt,vinegar and fry for another min.

Then add elbow pasta and stir nicely for 2 minutes.

Then add cheese and stir nicely until the cheese completely blends with the pasta.

Finally add marjoram and stir nicely and take it off the flame

Serve hot with love : )

Tip: Marjoram should be added at the end so as its flavor does not cook away, if marjoram is not available then use 1/4 tsp oregano.