Ingredients: 2-1/2 cup Conchiglie Pasta,2 cups Spinach Leaves (Palak),10 Sun Dried Tomatoes – chopped,1/2 Green zucchini – chopped,2 Tomatoes – chopped,4 to 5 cloves Garlic,Salt – to taste,1 teaspoon Red Chilli flakes,1 tablespoon Mixed Herbs (Dried),1 tablespoon Fresh cream,Parsley leaves – as required (chopped) or Basil
Time in minutes: 35 Servings: 4 Course: Dinner Diet: High Protein Vegetarian
Instructions: To begin with Spinach Sun Dried Tomato Pasta, add zucchini, tomatoes, spinach and sun dried tomatoes to the pasta in a saucepan. Crush the garlic and add in the same pan.Add enough water to cover the pasta. Add salt and red chilli flakes and let the water start boiling. Cover the casserole with a lid and cook it till the pasta is cooked properly.Once the pasta is cooked properly, open the lid and let the remaining water evaporate and the liquid becomes saucy.Switch off the flame and add cream and chopped parsley or basil and give it a mix.Serve Spinach Sun Dried Tomato Pasta with Smoked Tofu and Grilled Vegetable Salad and a glass of red wine for a classy weeknight dinner.