Foodie Workz

This is yet another attempt at using pumpkin which needless to say goes to my ongoing event "Cooking For Kids" ...... 3-4 oz of cubed squash 8 oz dry penne 6 oz chopped spinach(I prefer the fresh) 1 small onion 3 garlic cloves red pepper flakes as per taste 1 tsp maida 1/2 cup of milk Pasta sauce(store bought) according to taste Salt few pinches while cooking the vegetables Cook the pasta according to the box instructions.  Drain and set aside. Cut the onion into thin 1 inch slices.  Grind the pumpkin, 2 garlic cloves and red pepper flakes adding little water and some oil.  Take 2-3 tblsp of olive oil.  When it is slightly hot add the onion and the remaining garlic clove grated.  Once the onion becomes translucent, add the pumpkin puree and let this fry in the oil till the raw smell goes.  Combine the maida in the milk and add this to the pumpkin which is cooking.  Let this come to a boil and cook for a minute or two ...

This is a very simple easy breezy pasta preparation with a slight twist.  Instead of the regular tomato or basil pesto sauces, I have used a spinach based sauce.  I made this for my husband's lunch box one day and hence this small quantity.  I am surely going to make this again for all of us to enjoy!!  This is such a fulfilling meal with the all the goodness that you can have. 1/2 cup orzo pasta cooked according to packet instructions 2 handfuls of spinach 1/4 cup chopped onion 1 long zucchini quartered and sliced 1 tbsp walnuts 2 tbsp olive oil 1 garlic clove salt to taste pepper to taste Grind the spinach, walnuts and garlic in a food processor with a tbsp of olive oil.  Take the rest of the oil in a pan and saute the onion lightly.  Add the zucchini pieces and saute until they are translucent with little salt and pepper.  Add the spinach pesto sauce and saute it for not more than a minute before adding the orzo pasta. Stir everyt...