Ingredients
1 1/2 cups cooked fettuccine
3/4 cup blanched and chopped spinach
1 tbsp. oil
1/4 cup finely chopped onions
1 tsp. finely chopped garlic
1 tsp. finely chopped green chilies
salt and grinded black peppercorns to taste
1/4 cup milk
5 tbsp. Montena Taranto grated parmesan cheese
Paneer Sauce
1 cup grated fresh Montena Taranto Paneer
1 cup milk
salt to taste
1/2 tsp. nutmeg powder
3/4 cup blanched and chopped spinach
1 tbsp. oil
1/4 cup finely chopped onions
1 tsp. finely chopped garlic
1 tsp. finely chopped green chilies
salt and grinded black peppercorns to taste
1/4 cup milk
5 tbsp. Montena Taranto grated parmesan cheese
Paneer Sauce
1 cup grated fresh Montena Taranto Paneer
1 cup milk
salt to taste
1/2 tsp. nutmeg powder
Directions:
Heat the oil in a broad non-stick pan, add the onions, garlic and green chilies and sauté on a medium flame for 1 minute. Add the spinach and salt, cook on a medium flame for 30 seconds, while stirring occasionally. Add the cooked fettuccine, paneer sauce and pepper, mix lightly and cook on a medium flame for 2 to 3 minutes, while tossing occasionally. Add the milk and 2 tbsp. of grated parmesan cheese and mix well.
Transfer the mixture into a baking dish, sprinkle the remaining 3 tbsp. of the grated cheese evenly over it. Microwave on high for 4 to 5 minutes or bake in a pre-heated oven 350°f for 15 minutes. Serve hot garnished with chilli flakes. (OPTIONAL)
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