Best 14 Pasta Dough 2 Spinach Recipes

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Welcome to the definitive guide to creating mouthwatering and verdant pasta dough with the infusion of spinach. Get ready to embark on a culinary journey that will take your pasta-making skills to the next level. Whether you're a seasoned chef or just starting out, this article will provide you with all the essential information and expert tips you need to craft your own vibrant and delectable pasta dough. So, let's dive into the world of spinach-enriched pasta and discover the secrets to creating a dish that is both visually stunning and bursting with flavor.

Let's cook with our recipes!

FRESH SPINACH PASTA DOUGH



Fresh Spinach Pasta Dough image

This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 1 pound

Number Of Ingredients 6

6 ounces spinach
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Coarse salt
Semolina flour, for storage

Steps:

  • Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add 6 ounces spinach, cover, and steam until bright green and softened, about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Puree spinach in a food processor (you should have about 1/2 cup puree).
  • Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
  • Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
  • Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
  • Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
  • For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.

SPINACH PASTA DOUGH



Spinach Pasta Dough image

Homemade green pasta dough is just as easy to make at home as regular fresh pasta. All you need to do is add some spinach to the dough to make a nicely colored, flavorful pasta dough that can be turned into lasagna sheets or tagliatelle. Make sure to squeeze off all the water from your spinach or the dough will be too soft and impossible to work with!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 4

Number Of Ingredients 5

2 ½ cups spinach, washed and stemmed
2 tablespoons water, or more as needed
2 ½ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

  • Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
  • Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
  • Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
  • Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 55.4 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.6 g

HOMEMADE SPINACH PASTA DOUGH



Homemade Spinach Pasta Dough image

Homemade spinach pasta dough can be turned into almost any type of pasta. The spinach contributes a bright green color and plenty of nutrients.

Provided by Jessica Harlan

Categories     Dinner     Entree     Lunch     Pasta

Time 1h13m

Yield 6

Number Of Ingredients 4

1 (10-ounce) package frozen spinach (thawed and chopped)
5 eggs
4 cups all-purpose flour (plus additional flour as needed)
1 teaspoon salt

Steps:

  • Gather the ingredients.
  • Squeeze as much water as possible from the chopped spinach with your hands or by pressing with a wooden spoon in a colander.
  • In a blender or food processor , combine the spinach and eggs.
  • Puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.
  • In a bowl, combine the flour and salt, stirring with a fork or a whisk to combine.
  • On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound and make a well in the center.
  • Pour the spinach-egg mixture into the well.
  • Using a fork, stir the spinach mixture in a circular motion, gradually incorporating more and more flour.
  • As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead the dough for about 5 minutes, adding more flour until the dough is smooth and slightly tacky but not sticky.
  • Set aside, covered with plastic wrap, for about 20 minutes.
  • Assemble your pasta maker according to the manufacturer's instructions.
  • Divide the dough into 4 to 6 equal sections with a knife or a dough cutter.
  • Cover all of the pieces-except the one you're working with-with a clean dishtowel or plastic wrap.
  • Form the piece of dough into a flat rectangle with your hands or a rolling pin to prepare it to be fed into the pasta maker.
  • Beginning with one of the shorter sides of the rectangle, feed the pasta through the pasta maker on the first (widest) setting.
  • Then fold it in thirds (like a business letter).
  • Feed it through the pasta rollers again.
  • Repeat the folding and rolling steps several times on the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness.
  • Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into noodles using a pasta machine attachment.

Nutrition Facts : Calories 379 kcal, Carbohydrate 66 g, Cholesterol 155 mg, Fiber 4 g, Protein 16 g, SaturatedFat 2 g, Sodium 459 mg, Sugar 1 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

SPINACH PASTA DOUGH



Spinach Pasta Dough image

How to make Spinach Pasta Dough from scratch. This recipe is super easy and uses just 2 ingredients (flour and spinach) to make bright green and delicious homemade spinach pasta dough. Make into lasagne sheets, tagliatelle or any shape you like!

Provided by Emily Kemp

Categories     pasta

Time 1h

Number Of Ingredients 3

3 packed cups baby spinach ((100g) washed and dried)
1.5 cups Italian 00 Flour ((200g))
extra flour or semola rimacinata (for dusitng)

Steps:

  • Make sure you are using washed and ready to eat baby spinach. If you are using mature spinach leaves you'll need to cut off any large stalks.
  • Put the flour in a food processor then add the spinach Blitz the flour and spinach for a few minutes, you'll notice it turns powdery then starts to come together more. It'll take a couple of minutes.
  • Stop the food processor and feel the dough, if it feels soft and sticks together it's ready but if it's too dry add a little more spinach and blitz again.
  • Tip the dough onto a clean work surface and bring together. Knead the dough for about 10 minutes it may feel quite stiff at first but it will turn smooth and elastic the more you knead it.
  • Cover it in plastic wrap and let it rest for 30 minutes. This is a really important step and allows the gluten to relax making your dough more pliable and easier to work with.
  • Once ready, cut the dough in half and squash it to fit into the widest setting of your pasta machine. Make sure to dust in semola or flour so it doesn't stick.
  • Pass it through the widest setting once then fold one edge to the middle and the second edge over that so it overlaps. Pass it through the widest setting then repeat the process 4 times.
  • You can now pass it through 1 higher setting at a time and create whatever pasta shape you'd like. For tagliatelle I tend to stop at number 5 on my Marcato Atlas machine but do what you prefer.

Nutrition Facts : Calories 186 kcal, Carbohydrate 37 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

PASTA DOUGH #2, SPINACH



Pasta Dough #2, Spinach image

You really cant taste the spinach but it's goodness is loaded in this pasta-easy to get past the kids! I've put the resting time in with the prep time below.

Provided by Diana Adcock

Categories     European

Time 1h3m

Yield 1 pound

Number Of Ingredients 5

1 (10 ounce) package frozen spinach, thawed,drained and squeezed as dry as humanly possible
2 eggs
2 1/2-3 cups flour
1 teaspoon salad oil
1 teaspoon salt

Steps:

  • Take your spinach and either chop it to almost nothing or put in a blender/processor and whirl to fine-squeeze again.
  • In a large glass bowl add spinach, eggs, salt and oil.
  • Mix well.
  • Slowly fork in flour-mix well.
  • Turn onto a floured board or counter and kneed to a smooth ball, around 10 minutes.
  • Wrap in waxed paper and let rest for 30 minutes.
  • At this point follow your pasta maker's instructions for rolling (manual machine) or flour your counter, cut dough to manageable pieces and roll to desired thickness and cut to desired shape.

SPINACH PASTA DOUGH



Spinach Pasta Dough image

Provided by Food Network

Time 25m

Yield about 1 3/4 pounds fresh pasta

Number Of Ingredients 6

6 large egg yolks
1 tablespoon extra-virgin olive oil
5 ounces fresh spinach, blanched and squeezed dry
1 pound all-purpose flour
1 teaspoon salt
1 large egg

Steps:

  • In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
  • Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
  • Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.

SPINACH PASTA



Spinach Pasta image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Spinach Recipes

Yield Makes 8 sheets

Number Of Ingredients 3

6 ounces spinach, stemmed and well washed (1 1/4 packed cups)
4 large eggs
3 cups all- purpose flour, plus more for work surface

Steps:

  • In a medium skillet over medium heat, cook spinach, stirring occasionally, until wilted, 3 to 5 minutes. Remove from pan, and cool. Squeeze out excess liquid; there should be 1/4 packed cup of spinach.
  • In the bowl of a food processor fitted with the steel blade, puree spinach until fine. Add 1 egg, and process few seconds more. Set aside.
  • Mound flour in center of a work surface, and make a well in middle. Crack remaining 3 eggs into well. Beat eggs with a fork until smooth, then add spinach mixture to well and stir until combined. Begin to work flour into mixture with fork. Use a bench scraper to work in the remaining flour, a bit at a time.
  • Once all the flour has been incorporated, start working dough with hands to form a rounded mass for kneading. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour. Knead dough until smooth and elastic, about 5 minutes. Cover dough with an inverted bowl or plastic wrap, and let rest 1 1/2 hours at room temperature, or refrigerate overnight.
  • Divide dough into eight pieces. Working with a few pieces at a time and keeping remaining pieces covered, flatten each portion of dough into a disk shape somewhat narrower than machine opening. Very lightly dust dough with flour. Feed through at pasta machine's widest setting, keeping in mind that machine settings differ; some have as many as ten, while others have only six. (If dough pulls or tears when passing through machine, sprinkle a little more flour over dough before feeding it in to keep it from sticking. When you're finished, remove excess flour with a dry brush.) As pasta sheet emerges, gently support it with palm, and guide it onto work surface. Fold sheet in half. Pass through a second time on the same setting to smooth dough and increase its elasticity.
  • Thin dough by passing it through ever-finer settings, two passes on each setting, until sheets are almost translucent but do not tear.

SPINACH PASTA DOUGH



Spinach Pasta Dough image

Spinach pasta is essential to Pasticciata Bolognese (page 200), but you can enjoy it in all the cuts and shapes of fresh pasta. It is best to start prepping the spinach well ahead of time, as detailed in the recipe, for the best texture. You can always freeze the dough until you need it. Spinach pasta is usually more moist than other fresh pastas and so will cook more quickly.

Yield about 20 ounces spinach dough, enough for one pasticciata bolognese or cut pasta to serve 8

Number Of Ingredients 5

One 10-ounce box frozen chopped spinach, or 10 ounces fresh small leaf spinach
2 cups all-purpose flour, plus more for kneading and rolling
2 large whole eggs
2 egg yolks
1 tablespoon extra-virgin olive oil

Steps:

  • If you're using frozen spinach, start thawing it a day before making the pasta. Take the frozen block out of the box, put it in a colander over a bowl, and let it thaw completely and drain for a day in the refrigerator, or overnight at room temperature. Squeeze the thawed spinach by handfuls to press out as much liquid as possible.
  • If you're using fresh spinach, try to start a day ahead. Wash it thoroughly in several changes of cold water, remove the stems, and cook it for 5 minutes or more in a large volume of boiling water. Remove the spinach from the pot, and let it drain and cool in a colander; then squeeze out as much water as possible. If possible, let it drain and dry in the colander overnight. Squeeze the spinach again the next day.
  • With either kind of spinach, when you think you've squeezed it enough, squeeze it again, by handfuls, using all your might. The drier the spinach, the better the pasta.
  • Crumble the spinach into the food-processor bowl and purée it thoroughly, scraping it off the sides. With the spinach and the blade in place, add the flour and pulse to blend with the spinach, scraping as necessary.
  • Whisk together the whole eggs, yolks, and oil in a bowl or measuring cup with a spout. With the food processor running, pour in the liquid ingredients on top of the green flour. Process for about 30 seconds, scrape down the work-bowl, and scrape in all the egg residue too. Process another 20 to 30 seconds, until the dough has started to come together in a ball on the blade.
  • Turn the dough onto a lightly floured surface and knead briefly, until it's smooth. Wrap well in plastic wrap, and let rest at room temperature for 30 minutes before rolling. Store for 2 days in the refrigerator, or for 3 months in the freezer.

FRESH SPINACH PASTA DOUGH



Fresh Spinach Pasta Dough image

Excellent with fresh cooked baby spinach, the egg yolks help improve upon the color, make as specified.

Provided by Tuck Burnette

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 cups fresh Baby Spinach, tightly packed
3 cups all-purpose flour
salt
1 tablespoon vital wheat gluten
5 large egg yolks
2 whole eggs
flour, on a plate

Steps:

  • Put the spinach into a glass mixing bowl. Season with a tiny pinch of salt. Cover with plastic wrap. Cook in microwave, on high, for four or five minutes, or until well collapsed.
  • Remove and chop very finely, or bring in a processor, do not wring dry.
  • Put flour, salt and gluten into the bowl of a stand mixer. Stir. Add spinach and eggs.
  • Work, with the dough hook attached, over speed 4 until a dough comes together, that pulls away from the sides.
  • Reduce speed to 2, and allow mass to be kneaded for 7 or 8 minutes.
  • Rest, covered, 30 minutes before use.

Nutrition Facts : Calories 300.4, Fat 6, SaturatedFat 2, Cholesterol 215.7, Sodium 43.6, Carbohydrate 48.9, Fiber 2, Sugar 0.4, Protein 11.2

SPINACH PASTA DOUGH RECIPE BY TASTY



Spinach Pasta Dough Recipe by Tasty image

It's easy to get burned out and uninspired in the kitchen. A great way to get those creative juices flowing again are with color. There are lots of ways to add color, but naturally colored foods always taste better and are better for you. Chef Joe spent over 10 years making pasta professionally and has shared his method and recipe for a perfect vibrant green spinach dough. The pastabilities are endless, because you can tailor this recipe to use any type of freeze dried vegetable powders (or purees). The vegetables not only add color, but also nutrients and flavor! (Pro-Tip: Freeze dried powders are available at the grocery store in the health food aisle or on the internet!)

Provided by Joe Sasto

Time 30m

Yield 1 serving

Number Of Ingredients 5

3 cups flour
½ cup freeze fried vegetable powder
1 tablespoon salt
3 whole egg yolks
3 oz egg yolk

Steps:

  • In a stand mixer with the dough hook or using the well method by hand, combine the eggs into the flour, salt, and powders.
  • Continue to knead and gradually incorporate the wet into the dry.
  • Fold the dough halfway over itself, turning the dough and pressing down with your hands or palm.
  • Continue to knead for 20-30 minutes until the dough is smooth, supple, and elastic. If the dough gets too hard. Cover with plastic wrap or a bowl and allow to rest for 5 minutes, then continue kneading.
  • Wrap tightly in plastic and let rest at two hours at room temperature before using.

SPINACH PASTA DOUGH



Spinach Pasta Dough image

Categories     Pasta     Steam     Spinach     Simmer

Yield Makes about 12 ounces

Number Of Ingredients 4

6 ounces fresh spinach, washed well and trimmed
1 large whole egg plus 1 large egg yolk
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt

Steps:

  • Steam spinach Fill a medium saucepan with 2 inches of water and fit with a steamer basket. Bring water to a simmer, then place spinach in basket and cover. Steam until leaves are bright green and softened, about 2 minutes. Let cool slightly, then thoroughly squeeze out liquid in a clean kitchen towel or paper towels. Chop spinach coarsely; you should have about 1/3 cup.
  • Mix dough Combine spinach with egg and yolk in a food processor, and process until well combined. Add 1 1/4 cups flour and the salt and process until dough just comes together, about 20 seconds.
  • Knead and rest Turn out dough onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 2 tablespoons more flour if dough is too sticky. Form dough into a ball, wrap tightly in plastic, and let rest 1 to 2 hours or refrigerate overnight.
  • Roll out and cut Follow directions on pages 369-371 for rolling and cutting into desired shapes.

TWO-INGREDIENT DOUGH GARLIC PARMESAN BREADSTICKS



Two-Ingredient Dough Garlic Parmesan Breadsticks image

This simple recipe begins with the viral "2-ingredient dough" recipe, then gets topped with a garlic-Parmesan butter, hot out of the oven. A great shortcut recipe when you don't have time for traditional yeast-based breadsticks. Serve alongside soup or a salad.

Provided by France C

Categories     Quick Bread

Time 40m

Yield 8

Number Of Ingredients 5

1 ½ cups self-rising flour, plus more for kneading
1 cup whole-milk plain Greek yogurt
3 tablespoons unsalted butter, melted, divided
1 tablespoon freshly grated Parmesan cheese
½ teaspoon garlic salt with parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix flour and yogurt together in a medium bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
  • Divide dough into 8 equal portions. Roll into breadsticks approximately 6 inches long and place on the prepared baking sheet, slightly flattening them down. Brush with 1 tablespoon of the melted butter.
  • Combine remaining melted butter with Parmesan cheese and garlic salt. Keep warm and set aside.
  • Bake breadsticks in the preheated oven until lightly browned, 18 to 20 minutes. Immediately upon removing from oven, brush with garlic-Parmesan mixture and serve.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 18.5 g, Cholesterol 17.6 mg, Fat 7.2 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 437.3 mg

HOMEMADE SPINACH PASTA



Homemade Spinach Pasta image

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Provided by The Late Night Gourmet

Categories     Main Dish Recipes     Pasta

Time 1h14m

Yield 2

Number Of Ingredients 5

3 ounces spinach
2 eggs
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
2 cups all-purpose flour, or as needed

Steps:

  • Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
  • Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  • Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  • Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  • Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
  • Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g

SPINACH PASTA RECIPE BY TASTY



Spinach Pasta Recipe by Tasty image

Here's what you need: olive oil, spinach, all-purpose flour, salt, water, vegetable, pesto, fresh basil

Provided by Rachel Gaewski

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 tablespoon olive oil
5 oz spinach
2 cups all-purpose flour
1 tablespoon salt, plus ¼ teaspoon, divided
2 tablespoons water
vegetable, roasted, for serving
pesto, for serving
fresh basil, for serving

Steps:

  • Bring a large pot of water to a boil.
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
  • Add the spinach to a food processor and process until finely chopped.
  • While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
  • While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
  • Remove the dough from the food processor and knead on a floured surface to form into a ball.
  • With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
  • With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
  • Roll the strips into thick noodles.
  • Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
  • Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
  • Toss with roasted vegetables and pesto and top with basil.
  • Enjoy!

Nutrition Facts : Calories 591 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, Sugar 0 grams

Tips:

  • Always use fresh, high-quality ingredients for the best results.
  • Make sure your spinach is well-drained before adding it to the dough, or it will make the dough too wet.
  • If you don't have a pasta maker, you can roll out the dough by hand using a rolling pin.
  • Be careful not to overcook the pasta, or it will become mushy.
  • Serve the pasta with your favorite sauce and toppings.

Conclusion:

Spinach pasta is a delicious and healthy alternative to traditional pasta. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber and protein. With a little practice, you can easily make spinach pasta at home. So next time you're looking for a new pasta dish to try, give spinach pasta a try!

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