Recipe & Picture: Rusna Chowdhury
Ingredients: Rotini pasta (uncooked) 8 ounces
Olive oil or vegetable oil 2-3 table spoon
Broccoli 1 cup
Kale 1 cup
Potato (peel & cut in julian style) 1
Garlic (cloves, crushed) 2
Coriander leaves 1 table spoon
Salt to taste
Red pepper (Cut in Small Pisces For Garnish–Optional) 1 table spoon
Method: Bring a large pot pinch of salted water to a boil. Place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente. Than drain. Keep aside. Heat the olive oil in a skillet or frying pan over medium-high heat. Place broccoli & kale in skillet.
Season with garlic and salt. Cook and stir until heated through. Toss with cooked rotini. Add coriander toss again. Its Ready. Sprinkle on top few red pepper. Serve it with tomato ketchup or your preference.