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Conchiglie with Potatoes, "Meatballs" and Spinach Recipe

Conchiglie with Potatoes,
Author :
 
On :
Friday, 26 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Continental Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 box(32-ounce) - whole-grain Pasta
  • 24 - meatless meatballs
  • 5 cups - baby Spinach
  • 6 Cloves - Garlic (thinly sliced)
  • 3 - large Potatoes (cut into 1/2-inch cubes)
  • 2 tbsp - extra virgin Olive oil
  • 2 tbsp - fresh Rosemary (chopped)
  • 2 tsp - ground black pepper
  • How to Make Conchiglie with Potatoes, "Meatballs" and Spinach:

    1. Cook pasta in salt water as per package directions.
    2. Toss the potatoes with 1 tsp dried rosemary, salt and black pepper to taste and spray some oil. Bake in a 400-degree oven about 20-25 minutes or until golden on top and cooked through.
    3. Heat oil in a pan and add the meatballs. Saute until they are brown and cooked through. Remove to a plate and set aside.
    4. In the same saucepan, saute garlic until it turns golden. Add some ground black pepper, salt to taste, and finally the baby spinach and turn over a couple of times so the spinach begins to wilt.
    5. Place the cooked pasta in a bowl. Add the potatoes, wilted spinach and garlic, browned meatballs, rosemary, salt to taste, and the remaining tbsp of olive oil.
    6. Toss together and check the seasoning.
    7. Recipe courtesy: Holy Cow Vegan




     

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