Spaghetti Verdi
by Tarla Dalal
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Spaghetti tossed in a spinach and cheese sauce with colourful vegetables makes a delightful recipe. The beautiful green colour and good coating quality of the sauce makes it useful when serving along with pasta for a lunch or dinner. The cheese spread blends beautifully to give a thick and creamy sauce. To retain the fresh green colour of spinach, blanch the spinach and refresh quickly in ice-cold water. You may add a pinch of soda bi-carb to the water in which spinach is to be boiled. This also helps to retain the green colour of spinach.
Main Procedure
For the sauce- Blanch the spinach in boiling water for a minute. Drain and refresh in ice-cold water. Drain again and purée in a blender. Keep aside.
- Heat the butter in a pan, add the spring onions and garlic and sauté for 2 to 3 minutes.
- Add the red pepper and sauté for another 2 to 3 minutes.
- Add the spinach purée, cheese spread, milk, salt and pepper and mix well. Bring it to a boil while stirring continuously. Remove and keep aside.
How to proceed- Just before serving, re-heat the sauce, adding a little milk or water if required and toss the spaghetti in the sauce.
- Serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 398 cal |
| Protein | 13.1 g |
| Carbohydrates | 37.3 g |
| Fiber | 2.2 g |
| Fat | 19.8 g |
| Cholesterol | 23.1 mg |
| Vitamin A | 4268.5 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.4 mg |
| Vitamin B3 | 3.1 mg |
| Vitamin C | 34.1 mg |
| Folic Acid | 95.9 mcg |
| Calcium | 222.2 mg |
| Iron | 2.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 409 mg |
| Potassium | 301.6 mg |
| Zinc | 0.7 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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