My mom makes a “desi” (Indianized) pasta that’s similar to what you described, and is delicious. She tempers cumin and mustard seeds first (sometimes adds a bit of yellow moong or urad dal to that like she would for south indian recipes), a bit of onion, some chopped tomato, and scant spices. Tosses in cooked pasta to mix. I skew heavier with the spices (and aromatics and tomato), but I love her light version more than mine!
Best wishes for your health, and wish you many delicious meals ahead.
As @digga said, you might enjoy exploring the site further. Probably easiest to start with some of the busier, regular threads like What’s For Dinner, What Are You Baking, and Weekly Menu Planning. Then there are cook-along threads that change monthly or quarterly like Dish of the Quarter, Cookbook of the Month, Cuisine of the Month, and Baking Cookbook of the Quarter.
