Cheesy Veggie balls With Rotini Pasta In Alfredo Sauce - Sravanthi

Ingredients:
For the Veggie Balls:
Red Kidney Beans- 3tbsp (I used the canned beans)
Green Bell Peppers- 5 tbsp(finely chopped)
Spinace- 1/4 bunch- (finely chopped)
Pineapple- 2 tbsp(finely chopped)
Jalapeno Peppers or Green Chillies- As required for ur spice(finely chopped)
Bread Crumbs- 4 tbsp
Parmesean Cheese- 3 tbsp(shredded cheese)
Garlic Salt for the taste(optional)
(or)
Normal Salt- as required
Freshly grounded pepper- as required if needed
Oil- as required for frying

For Pasta:
Rotini Pasta- 2 cups
Broccoli florettes- 5
Mushroom slices- 5
Alfredo sauce - 1/4 cup
Parmesean cheese- 3 tbsp
Butter-1 tbsp
Salt- as required
Pepper- as required if needed

Note: You can use any Pasta or Spagetti with other choices of sauce and Cheese too

Preparation:
1.Fill a large sauce pan with 3/4 water and add the pasta once the water is heated. It usually takes 9-11 minutes to cook the pasta. If u wish u can also add salt.

2. In the mean time, while your pasta is cooking. Take a bowl, mash the red kidney beans, then add the finely chopped spinach, bell peppers, pineapple, jalapeno peppers or green chillies, garlic salt, bread crumbs and the cheese. Mix them well, and roll the mixture into 2inch size balls and fry them in the oil on medium low, until they are golden brown.

3. Check the pasta now, if it is ready, drain it and keep it a side.

4. In the same pan add the butter, saute the broccolli  floretts and mushroom slices, then add the pasta and alfredo sauce and mixt it well. Now add the veggie balls on the top and sprinkle parmasean cheese or any cheese of your choice and serve hot.