Recipe and Photo Courtesy: Priya (my friend)
Another fantastic pasta recipe from Priya! I think it is really different... Spinach, creme cheese and bell peppers.. a rare combo!
Rotini Pasta- 200g
Olive oil -3 Tbsp
Butter- 1 tsp
Frozen Spinach -3 small cubes (thawed)
Garlic -3 cloves (minced)
Onions-1 average sized (fine chopped)
Red pepper-1(sliced after removing the seeds)
Cream cheese (full fat 24g)
Basil pesto-1 tsp
Zest from half a lemon
Juice from half a lemon
1 tsp – Italian seasoning (a dry blend of marjoram, thyme, rosemary, savory, sage, oregano and basil)
Black pepper – 1 tsp
Salt- to taste
Method of Preparation
-In a big pot, being water to boil. Add salt and cook pasta according to instructions on the box.
-Once cooked, strain in a colander and run under cold water to remove any excess starch.
-Add olive oil in a big pan. Once the oil is hot, add butter and garlic. Saute till the garlic infuses its flavor in the oil.
-Before the garlic starts browning, add onions and red peppers. Add a little salt and sauté till onions are soft and red peppers are crunchy.
-Add spinach and cream cheese, Blend together.
-Add pesto, Italian seasoning and black pepper.
-Now add the cooked pasta and toss together with the zest of half a lemon. Check for salt.
-Cook for 2-3 min.
-Move away from flame and add lemon juice.
-Garnish with fresh thyme and serve hot!
[Basil Pesto is found in most grocery stores along with Pasta sauces. However, here is the recipe if you don’t have access to one!-Blend together in a food processor a handful of fresh basil, handful of fresh parsely,2 tbsp of fresh thyme leaves,3 garlic cloves, salt ,2 tbsp of white vinegar and 2tbsp of Extra virgin olive oil.It can be stored in the refrigerator for upto 2 days. ]