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Dinner, Greens, Pasta, vegetarian

Whole wheat penne in spinach sauce

March 4, 2010

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I love penne and my husband loves spaghetti. Penne because, i like how the pasta gets the sauce inside the tubes – the ridges hold on to the sauce. Since I am the resident chef of our home, you’ll find penne being the most-often cooked pasta. We love saucy sauces – well you know what I mean, more stuff around the pasta, instead of the dry pasta dish. We both love aglio-olio, where minimalism is the key, just good olive oil, garlic and chilli flakes – but that said, we do love the saucier versions better. Sometimes you’ll find more veggies than the pasta in our dishes and we like it that way too.

This luscious spinach sauce was a result of me going overboard last week in the farmers’ market. When you get 12 bunches for Rs.10, you can’t really blame me can you? I washed, cleaned and cooked the leaves, pureed them and put the stuff in the freezer. It was a smart move, reducing a big bag of greens into a small container, besides cooking and freezing the leaves when they were at their freshest.

So when the day came to make the pasta, most of the work for the spinach sauce was already done – what remained was to pulse it with some fresh paneer and chillies and it was ready. It is indeed as simple as that.

Let me also assure you that I have not used any of my non-existent photoshop skills on this pic – the sauce is as green as it is seen in the picture and it looks like that even as I am about to eat it from the plate – no fooling you on that!

Recipe for Penne in Spinach Sauce

Serves 3-4 with a salad or a vegetable side dish

Whole wheat penne in spinach sauce

Whole wheat penne in spinach sauce - a good way to eat up those greens, more so for your kids 🙂 A quick and easy one pot dinner too!
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Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat pasta penne
  • 3/4 kg spinach Roughly , leaves and tender stems plucked.
  • 1 tsp olive oil .
  • 4 - 8 cloves garlic , peeled (4 if large, 8 if small).
  • 1 onion medium , sliced.
  • 1 tsp oregano dried .
  • 2 green chillies .
  • 1/3 cup paneer ricotta cheese rd or (I made fresh from 1/2 litre milk, using white vinegar).
  • to taste Salt .

Method
 

  1. Making spinach puree-Wash the plucked spinach leaves and tender stems 4-5 times in a clean sink of water or in a large tub. Dry over kitchen towels. Put these into a large pot. Add 1/2 tsp sugar, 1/2 cup water and let the leaves wilt. Toss around so the leaves are evenly cooked. Remove from pot, and puree along with any residual water. This can be frozen for upto a week and used as necessary. 3/4 kg of spinach will yield roughly 2 cup of spinach puree.
  2. Cook pasta according to instructions on pack, drain, reserving 1 cup of pasta water.
  3. Making paneer - Bring 1/2 L cow's milk to boil. When it comes to a boil, reduce heat and add from 1-2 tsp of white vinegar, stirring around till the milk curdles leaving a clear whey. Filter out pressing lightly. Reserve the whey for use in soups or to make dough for chapatis or bread.
  4. In a wok, heat 1-2 tsp olive oil. Throw in the crushed garlic cloves and sliced onions. Saute on medium flame for 2-3 minutes till soft.
  5. In a blender, puree together the spinach puree, paneer, sauteed onion-garlic, oregano, salt and chillies. Check for salt and adjust. This is your spinach sauce for the pasta.
  6. In a large wok, bring together cooked pasta and the sauce, mixing gently till pasta is fully covered. Use some of the reserved pasta water if you want to thin down the sauce. Add freshly ground black pepper over the top, any fresh or dried herbs of your choice and serve.
  7. I served this with cauliflower baked in tomato sauce, recipe of which will be posted shortly.

Notes

Note:
You can serve some cheese grated on the top, this will gain most kids' approval 🙂
The sauce can be made minus the paneer but I used so as to up the protein quotient of the dish. You could use ricotta cheese, from a tub to cut down on the preparation time or use store bought paneer.
Some steamed corn added to this pasta will add lovely colour and a sweet crunch to the dish.
If you like spaghetti and your partner likes penne, by all means use spagetti for this dish!!
Since there is a perfect event to enlist this recipe, its going for the Healing Foods event at My culinary experiments started by Siri's Corner.
by Nandita Iyer 
14 Comments

About Nandita Iyer

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previous post: Chana cabbage salad with yogurt dressing – Low carb vegetarian dinner series
next post: Baked Cauliflower in Tomato sauce

Comments

  1. Raaga says: March 4, 2010 at 8:20 am

    Nice… we cook all sorts of pasta shapes all the time (and I don’t bother to pair the sauce and pasta according to rules etc).I also cook, puree and free spinach when it is in season. Helps save many weeknight meals for me.I have a similar pasta dish on my blog: http://chefatwork.blogspot.com/2008/11/penne-in-corn-spinach-sauce.html🙂

    Reply
  2. Veggie Hut says: March 4, 2010 at 9:41 am

    lovely green.. very nutritious

    Reply
  3. Nupur says: March 4, 2010 at 11:47 am

    Whoa- you are definitely eating your greens! Spinach and paneer are a match made in culinary heaven.

    Reply
  4. Latha says: March 4, 2010 at 2:58 pm

    Love the bright green color. Looks healthy and delicious.

    Reply
  5. BangaloreBaker says: March 4, 2010 at 3:31 pm

    Looks good.

    Reply
  6. Anjali says: March 4, 2010 at 4:02 pm

    The pasta looks nice n juicy Nandita.

    Reply
  7. PS says: March 4, 2010 at 5:53 pm

    lovely green pasta..looks nice and healthy too..

    Reply
  8. Jayashree says: March 4, 2010 at 6:12 pm

    Gorgeous colour. u got 12 bunches for Rs 10??? You’ve just burst my bubble….I thought I had a bargain today – getting a bunch for 4 Rs.

    Reply
  9. Miri says: March 5, 2010 at 5:36 am

    I guess its our Indianness – we like our pastas in a lot of sauce and our Chinese dishes as well!! Long time since I did the spinach sauce with pasta – thanks for the recipe. Have you tried pumpkin roasted and pureed? its amazing as a pasta sauce

    Reply
  10. DEESHA says: March 5, 2010 at 1:49 pm

    i love penne pasta, never hadit with spinach sauce though, good one

    Reply
  11. Anonymous says: March 6, 2010 at 12:02 am

    This is a great reciuipe. I tried it last night for dinner & it was delicious. Panner gives a nice creamy texture without adding the fat. I also added some nuts while blending the sauce jsut like making a pesto. – Deepa

    Reply
  12. nandita says: March 6, 2010 at 4:39 am

    Raaga – checked out your link – try it with paneer next time, you’ll like it.Nupur – you right about that – this is palak paneer and roti in another avatar i guess- trying to stock up on the greens in our diet :)Angee, ANjali, Latha, BBaker, J – thanks – hope you try it and liek itJayashree- sorry to burst your bubble, but this was from the farmers’ market, a one off visit, regularly its some 5 to a bunch :)Miri – i hadn’t thought on that line, you are right I guess about Indians liking things more saucy 🙂 Thanks DeeshaGlad you tried it and liked it Deepa – you are right about the creamy texture – i was happy that it increased the protein content of the dish without much added fat unlike cream.

    Reply
  13. Chitra says: March 10, 2010 at 3:32 pm

    wow the color is amazing and looks really delicious.

    Reply
  14. Jyoti says: March 10, 2010 at 5:55 pm

    hey..! i made this for dinner today..loved the penne..somehow the cauliflower bake did not come out as expected 🙁 maybe another try and I’ll get it right.. The panner gave the spinach sauce an amazing texture..look forward to more such recipes 🙂

    Reply

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