Tuesday, July 21, 2009

Green and red pasta

Well, that is a pretty lame name for a good pasta dish! I adapted a spinach malfatti recipe from here so as to be able to make it as a pasta dish.


For the spinach dumplings

3 cups chopped spinach (I used frozen which is not as finely chopped)
3/4 cup low-fat cottage cheese
1 tsp nutmeg powder
1/2 tsp chopped green chillies
2 tbsp all purpose flour
1/2 tsp baking powder
salt and pepper to taste

For the tomato sauce (now I got a bit creative here with a beautiful Venetian pasta sauce that a friend had gifted, could not get myself to empty the jar!!)

2 1/2 cups pasta sauce (some regular store-bought and the Venetian sauce) and tomato pulp with roasted garlic
3 spring onions, chopped
1/2 tsp red chilli powder (Will definitely avoid this next time, unless I feel like torturing myself!)
4 tbsp heavy cream
3 tbsp olive oil
about 2-3 tbsp roughly torn basil leaves
salt and pepper to taste


For the spinach dumplings

Steam the spinach leaves for 5 minutes and squeeze out the water. (I used this liquid in my tomato sauce)
Mix all the ingredients and shape into small balls.
Steam for 5 minutes. Keep aside. (This step I am not sure if it was necessary because the cheese melted a bit and stuck to the plate)

For the tomato sauce
1. Heat the olive oil, add the garlic and spring onions and sauté for 1 minute.
2. Add the tomato sauce and cook till the sauce thickens.
3. Add the chilli powder, basil, salt, pepper and bring to a boil (use the drained spinach liquid instead of water).
4. Add the cream. Mix well and keep aside.

For the malfattis
1. Place the dumplings in a baking dish.
2. Pour the tomato sauce on top (sprinkle the grated cheese on top for garnish). I reserved about a 1 1/2 cups of the sauce for spooning over my pasta later.
3. Bake in a pre-heated oven at 200º C (400º F) for 15 minutes.
4. Serve hot over pasta with some extra sauce (I used whole-wheat sphagetti, cooked as per the instructions).

Judgement: What can I say, I am a weak one...the chilli powder burnt my tongue enough that I could not taste anything in the pasta the day I cooked it but the next day, it was better with a bit of honey (while my mouth did burn the next day, at least I could taste some of the ingredients!). But I do think this pasta is fit to go to the Presto pasta nights event that Ruth had created and is hosted this week by Pam of Side walk shoes.


  1. Thanks for your entry for Presto Pasta Nights!

  2. The spinach dumplings here look great! I love how colorful this dish is. Sorry about your tongue - there is always a fine line between too spicy and not spicy enough.

  3. This is an interesting dish, I like the idea of the spinach dumplings. I was just talking about spicy the other day, I'm not a big fan myself.

  4. I want those spinach dumplings in my pasta too! This is something I will definitely bookmark.

  5. It may be a lame name...but it's a fantastic dish. Thanks for sharing with Presto Pasta Nights and I hope to see you back often.