Yes, pasta can be made healthy too! Here cheesy sauce has been replaced with antioxidant rich spinach. Spaghetti used is also whole wheat, so there is room for a little more fiber.
Red capsicum not only adds, vitamins A and C, but vibrant red colour also. The 2 tbsp of cheese added to the recipe can also be avoided. It will yet be equally delicious. Dont forget to add the oregano and chilli flakes, to experience the true Italian flavour.
This recipe is surely worth a try, especially for kids who otherwise easily turn their heads towards junk foods!
|Cooked whole wheat pasta||3 Cup (48 tbs)|
|For the sauce:|
|Finely chopped spinach||4 Cup (64 tbs) (palak)|
|Finely chopped garlic||2 Teaspoon (lesson)|
|Finely chopped spring onions||1 Cup (16 tbs)|
|Thinly sliced red capsicum||1/2 Cup (8 tbs)|
|Grated processed cheese||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Dried oragano||1 Teaspoon|
|Dry red chilli flakes||1 Teaspoon (paprika)|
1. Blanch the spinach in boiling water for 1 minute. Drain and refresh in cold water and blend in a mixer to a smooth purée. Keep aside.
2. Heat the butter in a broad non-stick pan, add the garlic, spring onions whites and greens and sauté on a medium flame for few minutes.
3. Add the red capsicum, mix well and sauté on a medium flame for 1 to 2 minutes.
4. Add the prepared spinach purée, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Add the cheese, milk and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
6. Add the spaghetti, oregano and chilli flakes, toss well and cook on a medium flame for 2 to 3 minutes.
7. Serve immediately.