Ingredients:

• 1/2 lb – spaghetti
• Spinach – 1 bunch
• Potatoes – 2, medium
• Carrots – 2
• Broccoli – 8-10 florets
• Cauliflower – 8-10 florets
• Yellow Squash – 1/4 cup cubed (optional)
• Spaghetti Sauce – 1/2 cup (Either Prego or Ragu)
• Onions – 2, medium (Chopped length-wise)
• Salt to taste
• Ground Pepper – 1/2 tsp
• Dry crushed Oregano leaves or Parsley – 1 tsp
• Cooking oil – 2 tbsp
• Butter – 2 tsp
• Garam Masala powder – 1 tsp

Method:

1. Boil Spaghetti until al-dente in water to which a bit of salt is added.
2. Wash spinach thoroughly and puree in a blender without adding much water.
3. Tip to prepare a puree – Add 1/2 cup of water to your blender, add a few leaves at a time and blend. Do not add any more water.
4. In a pan heat, heat the cooking oil.
5. Add onions and fry for 1 minutes.
6. Add all the cubed vegetables, add salt and pepper and cook under medium heat until the vegetables are cooked but still crispy.
7. Add garam masala and stir.
8. Add the pasta sauce and the spinach puree and cook for a minute.
9. Add the oregano leaves and the butter.
10. Add the cooked pasta and mix thoroughly.
11. Serve with potato chips.

Recipe courtesy of Roopa Vernekar