Serves: 2
Preparation time: 10mins
Cooking time: 15mins

Ingredients:
For Pasta:
• Whole wheat pasta-250gms
• Salt-1/2tsp
• Oil-1tsp

For vegetables:

• Olive oil-1tbsp
• Onion chopped-1num
• Capsicum chopped-1num
• Spinach-50gms
• Salt-as per taste
• Dried herbs-1/2tsp
• Garlic finely chopped-1tbsp

For White sauce:
• Semi skimmed Milk- 21/2 -3cups
• Olive oil-2tbsp
• Whole wheat flour-2-3tbsp
• Dried herbs-1/2tsp
• Ground pepper- as per taste
• Low fat mozzarella cheese-2tbsp

Procedure:
For Pasta:
• In a wide pan bring plenty of water to boil, add salt and oil.
• Then slowly add pasta and cook till its al dente (firm on bite) stir in between to prevent the pasta from sticking to bottom of the pan.
• After cooked, drain it in a colander and run cold water on it.(this prevents further cooking of pasta)

For Vegetables:
• Heat oil in a pan & saute garlic for few seconds, then add onion, capsicum and saute for few minutes.
• Add salt, dried herbs to taste and keep aside.
• To serve:
• Put sauce back on flame.
• Add cooked vegetables and roughly chopped spinach and saute few seconds.
• Add cooked pasta mix well.
• Stir in grated cheese and serve hot.

For white sauce:
• Heat oil in a pan & add wheat flour and saute for 1-2minutes /until the raw flavour leaves.
• Add milk and stir it continuously to avoid lumps
• Once mixture starts to thicken add mixed herbs (oregano, thyme, basil), pepper powder and mix well.
• Add cheese and remove it from the flame.
• Set aside.

Note:
• Do not over cook the vegetables, it should retain its crunchiness.
• White sauce can also be made with butter and white flour.