Pasta in spinach sauce

I am a great fan of spinach and like to add it to almost every recipe. Here is a spinach twist for the Pasta along with crunch of the corns!

Ingredients:
Pasta 1 pack (spaghetti)
Spinach 1 bunch
Boiled corns 1/2 cup
Rosted garlic 2-3cloves
Flour 2 tbsp
Butter 4 oz (half stick)
Milk 1 cup
Salt and Pepper

Method:
Boil Water in a tall vessel and put pasta. Boil till cooked well. Remove water and set aside.
Puree spinach with roasted garlic and set aside.
In another pan put butter. Add flour when butter melts. When flour and butter are nicely incorporated add milk to make nice white sauce. Now add garlic and spinach puree, followed by boiled corns. Let it cook till the raw smell of the spinach disappears. Remove from heat
Mix boiled pasta with green sauce and season with salt and pepper.
Transfer to a serving platter. Garnish with fresh herbs like basil or cilantro.
Spinach corn pasta is ready to eat!

P.S:

Roasted Garlic: Cut off the upper 1/2 inch of the whole garlic. Bake in the owen for 45 min. Garlic cloves turn brown. Just push the back of the garlic and roasted cloves come out like a brown colored paste. It can be stored for later use.

Palak missi roti/ Spinach flavoured Indian Flat bread

Missi roti is made with Besan(chickpea flour), wheat flour and jowar or bajara(millet) flour together. Its a mixed grain roti. Delicious as well as nutritous. A whole meal in itself.

Ingredients:
1 cup Wheat flour/ Atta
1 cup Besan(Chickpea flour)
1 cup Jowar or Bajara(Millet) flour
1 bunch of Spinach (puree)
1 tsp Cumin seeds
1 tsp Aajjwain (carom seeds)
Paste of 2 green Chillies
Paste of 2 garlic cloves(optional)
Salt to taste
1 tsp oil
Ghee(Clarified Butter) for brushing the roti

Procedure:
Knead a dough mixing all ingredients expect ghee, with warm water. Divide in 12 equal parts. Take one part and roll into a chapati. Roast on the tava(griddle) on medium-high heat, 3-4 min on each side. Brush with ghee on top. And Palak missi roti is ready.
It can be served with any Indian curry specially Sambhar. Its great to pack for lunch and goes well with some butter or curd or some chutney.