By now if you haven’t realized, I’ve got a special place in my heart for greens. I add greens to almost everything possible, be it salads, curries, smoothies, roti, and even on pasta. Adding just the right amount of greens to your dishes will add a splash of color and add essential nutrition to your diet.
The recipe that I’m sharing today is one of those experimental recipes which came out perfect. It’s a simple pasta dish mixed with stir-fried water spinach. Water spinach AKA Kankung is extremely nutritious and is packed with vitamins and dietary fiber. These are often used in many Chinese and Vietnamese cuisine as a side dish, add-on for soups, and many more. Most of the Sri Lankans make these as a mallum or as a stir-fry.
Kankung stir-fry is one of my favorite dishes, it is so easy to make and takes very little time. So I’ve gone ahead with making pasta with one of my favorite dishes to see where things would land. If you are looking for a place to buy farm fresh and organic Kankung then Saaraketha is the best place to visit. They provide a wide range of products ranging from fresh vegetables, fruits, greens, and even a different range of condiments.
- Cooked Spaghetti – About 200g
- 03-04 cups of water-spinach – Shop Now
- 03 tbsp of olive oil – for cooking
- 02 medium-sized garlic cloves (minced)
- 01 medium-sized onion (minced)
- 1/4 cup of cherry tomatoes
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 02 tbsp of soy sauce
- 02 tbsp of tomato paste/puree
- 1/4 tsp of sesame seeds
- Cook the pasta as per the instructions given in the packet.
- To cook Kankung first you need to rinse Kankung thoroughly and separate the leaves from the stem. You can use the stems also in the stir-fry if they are not too mature. ( Matured stems tend to be difficult to chew)
- Heat up a skillet or a wok in medium heat and add olive oil. Then add garlic and onion and saute for about 35 to 40 seconds. Next add Kankung, cherry tomatoes, salt, pepper, and saute for 01 minutes mixing with the sauteed garlic and onions.
- Next add some soy sauce, tomato paste/puree and give it a good mix and cook further for another 01 minutes until Kankung leaves are soft and tender.
- Finally, add drained pasta and give it a good mix. If you have any herbs like thyme or basil then add some chopped herbs on top and sprinkle some sesame seeds, cover the lid and keep 02 to 03 minutes to let the pasta absorb the aroma.
- Serve warm.
Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes.
Can’t wait to see your re-creations!