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DRY FRUIT MODAK
Potato and Corn Rolls
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1/2 lb - spaghetti
Spinach - 1 bunch
Potatoes - 2, medium
Carrots - 2
Broccoli - 8-10 florets
Cauliflower - 8-10 florets
Yellow Squash - 1/4 cup cubed (optional)
Spaghetti Sauce - 1/2 cup (Either Prego or Ragu)
Onions - 2, medium (Chopped length-wise)
Salt to taste
Ground Pepper - 1/2 tsp
Dry crushed oregano leaves or parsley - 1 tsp
Cooking oil - 2 tbsp
Butter - 2 tsp
Garam Masala powder - 1 tsp
How to Make Spinach Pasta
Boil Spaghetti until al-dente in water to which a bit of salt is added.
Wash spinach thoroughly and puree in a blender without adding much water.
Tip to prepare a puree - Add 1/2 cup of water to your blender, add a few leaves at a time and blend. Do not add any more water.
In a pan heat, heat the cooking oil.
Add onions and fry for 1 minutes.
Add all the cubed vegetables, add salt and pepper and cook under medium heat until the vegetables are cooked but still crispy.
Add garam masala and stir.
Add the pasta sauce and the spinach puree and cook for a minute.
Add the oregano leaves and the butter.
Add the cooked pasta and mix thoroughly.
Serve with potato chips.
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