Recipe: Spinach Pasta
Description: A low fat recipe I use often from the Femina book of International Cuisine. A combo of Indo-Italian. And very good.
Ingredients: [{"text": "1 (400 g) packet pasta"}, {"text": "15 ml oil"}, {"text": "2 tablespoons unsalted butter or 2 tablespoons oil (I use less)"}, {"text": "2 teaspoons ginger and green chili paste"}, {"text": "1/2 bunch spinach, washed and chopped"}, {"text": "salt and pepper"}, {"text": "1/4 teaspoon garam masala powder"}, {"text": "2 red capsicums, cut into long thin strips"}, {"text": "2 carrots, cubed fine"}, {"text": "2 tomatoes"}, {"text": "1 onion"}, {"text": "1 vegetable stock cube (you can use a non-veg cube if you like)"}, {"text": "cheddar cheese, grated acc. (optional)"}]
Instructions: Boil the pasta in plenty of water with salt to taste and 1 tblsp oil When the pasta is tender remover from heat and drain.
Steam the spinach without adding water for 2 mins.
When cool churn in a mixer and obtain a smooth puree.
Heat butter/oil in a wok/ kadhai.
Add onion and fry till translucent Add ginger, garlic and green chilli paste and fry for 2 mins.
Add the stock cube and stir well Add spinach paste and garam masala powder (mixed spice- cardamom, cinnamon, cloves and peppercorns- powders) Mix well.
Add pasta and mix well.
Add capsicum and carrot and mix with the pasta.
Spread in a greased oven-proof dish and bake for 5 mins.
(You can top with cheddar cheese if you like) Serve hot garnish with tomatoes (cut the skin of the tomatoes thinly in a long strip, without breaking it, and curl it to resemble a rose).
