Spinach Pasta

About Spinach Pasta

Ingredients

• Spinach, chopped 1 cup
• Pasta of your choice 1 cup
• Olive oil 1 tbsp
• Garlic, minced 2 tsps
• Salt to taste
• Black pepper powder ½ tsp
• Tomatoes, chopped 2 tbsps
• Cottage cheese (paneer), crumbled 3 to 4 tbsps

How to Make Spinach Pasta (Stepwise Photos)

Method

1. Boil sufficient water in a deep non-stick pan, add pasta with salt and oil and cook till pasta is cooked al dante. Drain and refresh in cold water. Drain well.
2. Heat oil in a non-stick pan, add garlic and spinach and saute for 2-3 minutes.
3. Add salt, black pepper powder and pasta, mix and cook for 2-3 minutes.
4. Add tomato and cook till tomato softens.
5. Transfer into a serving bowl, garnish with cottage cheese and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps