PACKY PASTA RECIPES

FETTUCCINE WITH SPINACH SAUCE

This pasta dish is a perfect main course dish for a vegetarian meal. Serves – 4

250 gm plain or cheese fettuccine ; grated cheese for topping

SPINACH SAUCE

1 tbsp olive oil or any other cooking oil, 1 flake garlic – crushed, 1 leek or spring onion – sliced, ½ bunch about 250 gm spinach – chopped, 100 gm (1/2 cup) cream, 2 tbsp grated cheese, ½ cup water, salt and pepper to taste, ¼ tsp sugar, 2 tbsp butter

1. Cook pasta in boiling water in a large saucepan. Drain, set aside and keep warm.
2. To make sauce, heat oil in a saucepan over a medium heat, add garlic and leek or spring onion. Cook stirring, till onions turn light brown.
3. Add spinach and cook for 5 minutes longer or until spinach wilts (turns soft). Remove from heat.
4. Place spinach mixture and water in a mixer and blend until smooth.
5. Add the cream and grated cheese to the blender and churn once again.
6. Heat 1 tbsp butter in a clean pan. Add the spinach puree, bring to a boil. Reduce heat and simmer, stirring constantly for 5-6 minutes or until sauce thickens and is heated through. Add salt, sugar and pepper to taste. Add 1 more tbsp of butter to finish.
7. At serving time, melt 1 tbsp butter in a non-stick pan and toss the pasta in it till it gets heated through. Add a sprinkle of salt and pepper. Mix well. Remove from fire.
8. Spoon sauce over hot pasta and toss to combine.
9. Transfer to a serving dish. Serve topped with lots of grated cheese.

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