He hates spinach, I love it. He does not enjoy his noodles. I can live on them. The love hate list is a long one.
God does queer things. The Good Lord puts harmony in two distinctively different entities, coercing us to strike a balance and let the wheels run.
We do make the wheels run. Haltingly, stoppingly. But we make it run. That’s how the Ferrari of marriage works.
With great apprehension I cook this pasta. Ready to battle the “urgh spinach” faces, and nasty scowls. I serve it with hope.
He doesn ‘t get carried away by the appealing looks of his supper. Slowly he digs in. And after the first bite… the rest they say is history.
Milee calls it ‘hotely taste’. I take it as a complement. Hungry husband doesn’t look up or make small talk while he eats. Devours it with an unparalleled zeal. I take that as a complement too.
- 1 pack of thin spaghetti, boiled al dente
- 1 bunch spinach, washed, blanched
- ¼ cup sweet corn kernels
- 1 green chili
- a fistful of coriander leaves
- 4 cloves of garlic, minced
- 2 spoons of all-purpose flour
- 1 cup milk
- 1 tsp butter
- salt to taste
- ½ tsp pepper powder
- ½ tsp Italian seasoning
- Garnish: Parmesan Cheese
Grind blanched spinach, coriander leaves and a green chili into a fine paste. Heat butter in a skillet. Add in the corn kernels. Saute on high. Now, put the flour and milk. Keep stirring to make a smooth white sauce. Now add the spinach puree, along with salt, pepper powder and Italian seasoning.
Stir to get all the stuff together. Now you will have a bright green sauce, which looks sooo good…. sure to make others go green with envy.
Place your spaghetti in a bowl, topple some of this sauce over it, garnish with grated cheese. Serve with olives, hot sauce, toasted garlic bread and a fabulous drink. Makes for a perfect meal.
Note: To preserve the color of the leaves, dip the spinach in hot water for a couple of minutes, and then immediately shock them in cold water. This retains the beautiful color.
Note: Always remember to put in your uncooked pasta in boiling hot water. This will make sure the pasta doesn’t turn into a lump and take care not to over cook them.