Here’s another recipe of celebrity Chef Boy Logro that you may find interesting. This recipe includes kangkong or water spinach as the main ingredient.
It might sound and look odd to add kangkong or water spinach at your pasta but trust me, the result (taste of the food) is awesomely delicious. Try it today!
For the sauce:
½ kilo Spaghetti Noodles
2-3 tablespoons Olive oil
3 to 4 Garlic cloves (crushed and minced)
1 onion (diced)
I cup fresh Tomatoes
5 cups fresh Kangkong (Water Spinach) leaves
Salt and Pepper
For the meatballs:
1 pound lean (at least 80%) ground beef
1/2 cup bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1). In a large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs.
How To Cook Kangkong Pasta With Meatballs:
1). Prepare the meatballs and fry. Set aside.
2). Prepare pasta following its own cooking directions found at the wrapper or box. Drain and Set Aside.
3). In a large pan with medium-low heat add olive oil
4). Add crushed garlic and continue to cook until fragrant
5). Add onions and tomatoes
6). Add salt and pepper
7). Add kangkong (water spinach) leaves and cook until a bit wilted; about 1 minute or so.
8). Add the meatballs
9). Add drained cooked pasta and mix well
Serve with a sprinkle of parsley on top. Enjoy!
Image and Recipe Credits:
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