 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A low fat recipe I use often from the Femina book of International Cuisine. A combo of Indo-Italian. And very good. Ingredients:
1 (400 g) packet pasta |
15 ml oil |
2 tablespoons unsalted butter or 2 tablespoons oil (i use less) |
2 teaspoons ginger and green chili paste |
1/2 bunch spinach, washed and chopped |
salt and pepper |
1/4 teaspoon garam masala powder |
2 red capsicums, cut into long thin strips |
2 carrots, cubed fine |
2 tomatoes |
1 onion |
1 vegetable stock cube (you can use a non-veg cube if you like) |
cheddar cheese, grated acc. (optional) |
Directions:
1. 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.
2. Steam the spinach without adding water for 2 mins.
3. When cool churn in a mixer and obtain a smooth puree.
4. Heat butter/oil in a wok/ kadhai.
5. Add onion and fry till translucent Add ginger, garlic and green chilli paste and fry for 2 mins.
6. Add the stock cube and stir well Add spinach paste and garam masala powder (mixed spice- cardamom, cinnamon, cloves and peppercorns- powders) Mix well.
7. Add pasta and mix well.
8. Add capsicum and carrot and mix with the pasta.
9. Spread in a greased oven-proof dish and bake for 5 mins.
10. (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).
|
|