Spinach Pasta

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

• Ready In: 35 mins
• Serves: 4

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).