4 cups Fusilli pasta – Par Boiled
½ Cup Finely chopped baby carrots
½ Cup boiled sweet corn
5 garlic pods – chopped fine
1 1/2 tsp Mixed Italian dried herbs
3 tbsp extra virgin olive oil
1 or 2 tbsp grated Parmesan
2 tsp chopped parsley to garnish
Salt to taste
Spinach Sauce Ingredients
1 small bunch of baby spinach
1 cup basil leaves
1 cup grated Cottage cheese- paneer
¼ cup Milk
1 garlic pod
Salt to taste.
Bring large pot of water to a boil.
Add 1 tablespoon salt and spinach- Cook 1 minute.
Using slotted spoon, remove spinach (reserve water for pasta) and transfer to bowl of cold water.
Drain and squeeze dry.
Meanwhile, in food processor fitted with steel blade, mince the garlic
Add cottage cheese and blend until fairly smooth.
Add cooked spinach, Basil leaves and milk and blend until smooth.
Add nutmeg, salt and pepper to taste.
Add pasta to boiling water, stirring to prevent sticking.
Cook until just tender, about 10 minutes- Drain well.
Sauté the Baby Carrots and Sweet corn in olive oil, add the seasoning and the pasta and toss it for a minute. Switch off the heat.
Add pasta to bowl with spinach sauce and toss to coat.
Sprinkle with Parmesan and half a tablespoon of Olive oil and toss again before serving. Garnish with chopped parsley.
Pic Courtesy: breadwithoutbutter.blogspot.com