BM #98 Week 1 Day 3 - 

Cooking pasta for just two is definitely a challenge for me. But I make pasta so very often and so I had an estimate of how much pasta my kids take in their lunch boxes. The sauce is a totally different ball game :).

For spaghetti I use the marker (sometimes a triangle or a circle) on the box. For pasta I just measure two fistfuls as one serving and it works well with my kids.

I knew my kids like Avocado Pasta and so I asked them if they would mind if I tweak that recipe and add some spinach as well. They were okay with it though the older one refused to take this 'new green pasta' for her lunch the first time I made it. I have since made this umpteen times per request. I rest my case. 

I have tried different variations, with almonds, without almonds, with and without cilantro etc. The kids didn't know the difference and loved all versions.

Ingredients - 

Spaghetti / Pasta 2 servings
Corn kernels 1/2 cup (I used frozen sweet corn)
For the Sauce - 
Avocado 1/2 
*Spinach / Palak 1 cup
Almonds 8-10 (Optional)
Green Chilies as needed
Cooking Oil 1/4 tsp
Garlic 1 Pod
Lemon Juice 1 tsp
Cilantro handful (Optional)
Pasta water 1/2 cup + more if needed
Salt as needed

* I have tried using the fresh spinach as well as frozen chopped spinach. If using frozen spinach thaw about 1/2 cup and use in the recipe.

Method Of Preparation -

In a heated pot, add about a teaspoon of salt and boil about 6-7 cups of water. Cook the spaghetti / pasta al dente as per the instructions on the package. Drain and set aside. Reserve about a cup of the pasta water.

If using fresh spinach, blanch the spinach and set aside. If using frozen spinach, just thaw and continue.

In a small heated pan, add oil and saute the garlic until the raw smell is gone. Remove from heat and set aside.

Steam some corn and set aside. (I just microwave the frozen corn  for about 90 seconds).

In a blender jar, add the blanched spinach, chopped avocado,  sauteed garlic, cilantro, almonds, green chilies, salt, lemon juice and 1/2 cup of pasta water. Blend into a fine paste. Adjust the consistency by adding pasta water as needed.

Add the spinach sauce to the cooked and drained pasta. Add in the steamed corn, mix well and serve warm.

The pasta can be garnished with cheese. I garnish it when serving fresh but skip it when packing in lunch boxes.


Preparation Time 20 minutes
Serves 2


  1. Srivalli Says:
  2. Wow green yummy spaghetti Harini, would love this for sure!

  3. Samira Gupta Says:
  4. Wow... Something really new. Not only new but a very healthy sauce as well. Will definitely try this. Any substitute for avocado?

  5. Nice combination of flavors. Avocado and spinach is a nutritious and colorful combo.

  6. sushma Says:
  7. Am in love with this pasta. Must try

  8. Avocado and spinach truly a lovely Pasta.. The color is very deep and lovely..

  9. The greens have given such a beautiful colour to the pasta . It looks creamy and inviting , and I agree cooking for two is a challenge :))

  10. preeti garg Says:
  11. This pasta look so healthy and tasty... love the color.

  12. I really struggle when it comes to measuring pasta or spaghetti. Somehow whenever I cook, there is leftover. Need to find the perfect amount to use for a serving. This green pasta looks awesome and this is such a brilliant way of adding greens in kid's diet.

  13. Pavani Says:
  14. Wow, pasta in green colour looks so tempting and I am drooling over your picture. Thanks for sharing the healthy recipe.

  15. Srividhya Says:
  16. I can totally it. You know what, I need to make pasta for one. I don't prefer it much so I pack it only for the kiddo. Always I will end up with leftovers but as kiddo eats in the evening, it is ok. :-) Love the sauce. Avocado and spinach combination sounds delicious.

  17. Swati Says:
  18. The green pasta looks so yummy and a healthy option for kids..I love this sauce with avocado and spinach,creamy and nutritious!! ..

  19. Narmadha Says:
  20. Lovely combination.. so healthy and nutritious to give for kids.

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