SPAGHETTI WITH SPINACH AND FETA CHEESE SAUCE
Did you know that ideally thin delicate pastas such as Spaghetti and Vermicelli should be served with light, thin sauces and thicker pastas, contastingly, like Tagliatelle go well with heavier sauces? Pasta shapes with holes and ridges like Macaroni and Fusilli are perfect for chunkier sauces.
Provided by Charishma_Ramchanda
Categories Sauces
Time 41m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat margarine in a skillet.
- Saute shallots and garlic for 4 minutes in the margarine.
- Stir while doing so.
- Add flour.
- Cook for 1 minute on low flame.
- Add milk and remove from heat.
- Keep aside.
- Squeeze out the water from the spinach and chop.
- Add spinach, cheese, bell pepper, salt and pepper to taste to the cooked sauce.
- Re-heat on low heat.
- Stir well for a minute.
- Remove from heat.
- Garnish with parsley.
- Serve on pasta.
Nutrition Facts : Calories 723.4, Fat 13.2, SaturatedFat 4.9, Cholesterol 21.8, Sodium 390.9, Carbohydrate 122.7, Fiber 6.7, Sugar 9.5, Protein 28.1
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