Total Time
35mins
Prep 5 mins
Cook 30 mins

A low fat recipe I use often from the Femina book of International Cuisine. A combo of Indo-Italian. And very good.

Ingredients Nutrition

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).

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