Ingredients
2 handfuls of spinach
1 handful of cilantro
⅓ white onion
1 jalapeño pepper, seeded
1 garlic clove
1 tsp chicken bouillon
Salt to taste
1 Cup of water
A little oil
1 (7 oz) package shell pasta (conchitas)
4 Cups of water
1 tsp ground cumin
1 chayote, diced small
1–2 carrots, diced small
1 zucchini, diced small
Extra chopped cilantro (optional)
Instructions
In a blender, add the spinach, cilantro, onion, jalapeño, garlic, chicken bouillon, Spanglish Asadero Garlic & Lime seasoning, salt, and 1 cup of water. Blend until smooth.
Heat a little oil in a pan over medium heat. Add the shell pasta and sauté until it starts to lightly brown.
Pour in the blended green sauce and mix well.
Add 4 cups of water and the ground cumin. Stir to combine.
Add the diced chayote and carrots. Cover and cook for 8 minutes.
Add the diced zucchini and a little chopped cilantro. Cover and cook for another 5 minutes.
Taste and adjust salt if needed. Serve hot and enjoy!
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