Pasta with Methi

Pasta with Methi is a delightful fusion dish that combines the earthy flavors of fenugreek leaves with al dente pasta, creating a nutritious and aromatic meal. This healthy Indian-inspired dish is perfect for those looking to incorporate greens into their diet while enjoying a comforting bowl of pasta.

Ingredients

• Pasta (whole wheat or regular) - 150 grams
• Fresh methi (fenugreek) leaves - 100 grams, chopped
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Green chili - 1, slit (optional)
• Salt - to taste
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Grated Parmesan cheese - 2 tablespoons (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent.
3. Add the chopped tomato and green chili to the skillet. Cook for about 5 minutes until the tomatoes soften.
4. Stir in the chopped methi leaves, salt, and black pepper. Cook for another 3-4 minutes until the methi wilts down.
5. Combine the cooked pasta with the methi mixture, tossing well to coat. Add lemon juice and adjust seasoning if necessary.
6. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from methi, promoting digestive health.
• Whole wheat pasta offers added fiber, aiding in heart health and weight management.

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