Mac & Veggies
I had a few carrots and a zucchini that needed to be cooked. I also bought a pack of cute clamshell-shaped colored macaroni. It was obviously time to make a meal out of them.
4 carrots, medium/fine diced
1 zucchini (or a half of a large one), medium/fine diced
3 spring onions, fine diced
3 cloves of garlic, minced
1 pack (about 400g) of tricolor clamshell-shaped macaroni
1 tbsp French Four Spices
1 tbsp salt
2l chicken stock
Peel zucchini if you’d like (I don’t like zucchini peels, so I just usually peel them). Put carrots, zucchini, onions and garlic into a pot, pour chicken stock in and Add spices (you can subsitute 1 tbsp of Allspice instead of French Four Spices if you don’t have access to it or just prefer Allspice) and season with salt. (For the record, that 1 tbsp was too little, I ended up adding salt to each serving afterwards.)
Bring to boil and cook over a medium-high heat for 5 minutes. Add in macaroni and cook until soft. If there’s still much stock, reduce until stock is almost gone.
Turn off heat, add butter. Put the lid on and let it sit for 15 minutes.
Garnish with a pinch of dried chives when serving.