Spaghetti Verdi
by Tarla Dalal

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.

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Spaghetti Verdi recipe - How to make Spaghetti Verdi

3 cups cooked spaghetti

For the sauce
4 cups finely chopped spinach (palak)
1 cup spring onions with greens, chopped
3 cloves of garlic (lehsun), finely chopped
1/2 cup red pepper, sliced
1/2 cup cheese spread
1 1/2 cups milk
3 tbsp butter
salt and black pepper (kalimirch) powder to taste

Method

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.

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