Blanching baby spinach and mixing it into pasta dough, creates the most vibrant green fresh spinach pasta. Keep it simple with only garlic, olive oil & Parmesan to serve.
Pasta is my absolute favorite go-to, quick weeknight dinner, but sometimes I do have those carb-heavy cravings on the weekend.
I would eat pasta every single day of the week and never get tired of it.
I try to fit in at least one cooking project a weekend.
When I call it a project, it doesn’t mean it’s complicated.
The prep just requires more time than I can find during the week when evenings are filled all sorts of other responsibilities like getting ready for school and work the next day.
It doesn’t seem right on a Saturday when making pasta to simply pour a box of dried supermarket spaghetti into a pot of boiling water.
With more time on my hands, I like to get a bit more ambitious and make fresh pasta from scratch.
Again, it’s not tough to whip up a batch of pasta dough, and if you haven’t done it, you should give it a try.
Fresh pasta is lots of fun especially if you can get your kids to help crank it out.
You don’t even need a pasta machine. The dough can be rolled out thinly with a rolling pin and cut with a knife.
Wanting something different than standard plain pasta, I made fresh spinach pasta that had the most wonderful bright green color.
First, I blanched baby spinach and then pureed it in the food processor.
I added eggs and olive oil followed by the dry ingredients: flour and salt. Before I knew it, I had dough with tiny green flecks.
After I let the dough rest, I rolled it out into thin sheets and cut 1/4-inch wide noodles.
The best part of fresh pasta is that cooks in only 2 minutes.
I kept the final preparation simple by tossing the toothy, al denté noodles in garlicky olive oil and finishing them with Parmesan.
Blanching baby spinach and mixing it into pasta dough, creates the most vibrant green fresh spinach pasta. Keep it simple with only garlic, olive oil & Parmesan to serve.
this looks delicious! i’ve owned a hand-cranked pasta cutter for many years, but it’s such a pain to wash that i never use it. your recipe seems like a much better way to do it~
This looks amazing! And the recipe looks so easy, I’m inspired to try making it. I’ve never made pasta before, but I’ll start now. Thanks!