Prep 25 mins
Cook 16 mins
Did you know that ideally thin delicate pastas such as Spaghetti and Vermicelli should be served with light, thin sauces and thicker pastas, contastingly, like Tagliatelle go well with heavier sauces? Pasta shapes with holes and ridges like Macaroni and Fusilli are perfect for chunkier sauces.
- 250 g spaghetti, cooked in salted,boiling water until done
- 2 shallots, finely chopped
- 1 clove garlic, peeled and crushed
- 1 tablespoon plain flour
- 200 ml low-fat milk
- 1⁄4 cup feta cheese
- 150 g spinach, boiled and drained
- black pepper
- 1 tablespoon fresh parsley, finely chopped
- 3 tablespoons red bell peppers, finely chopped (capsicum)
- 1 tablespoon margarine
- Heat margarine in a skillet.
- Saute shallots and garlic for 4 minutes in the margarine.
- Stir while doing so.
- Add flour.
- Cook for 1 minute on low flame.
- Add milk and remove from heat.
- Keep aside.
- Squeeze out the water from the spinach and chop.
- Add spinach, cheese, bell pepper, salt and pepper to taste to the cooked sauce.
- Re-heat on low heat.
- Stir well for a minute.
- Remove from heat.
- Garnish with parsley.
- Serve on pasta.
Thanks a lot for this wonderful recipe. was easy to make and everyone loved it. i indianized it a bit by adding chilli flakes for a very slight spicy add on.
I liked the color, the texture,and the flavor! I didn't have peppers, so I used diced tomato. Next time, I may add the feta earlier so it can become part of the roux/more integral in the sauce/better distributed throughout. I also added sliced mushrooms (it was that or throw them out!), and I'd do it again.
This was delicious!! I was a bit skeptical, since I'm not fond of feta. But I had the ingredients on hand. This was easy, satisfying and quick. The feta was not too strong at all. I did add more garlic. Thanks!