Christy Craigs Lime Spinach Pasta Recipes

CREAMY MUSHROOM & SPINACH PASTA

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

SPINACH PASTA RECIPE BY TASTY

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!

CHERYL'S SPINACH CHEESY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
• Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
• Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

LEMON PASTA WITH SPINACH

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute garlic in butter until tender. Add the spinach, lemon juice and zest, salt and pepper; cook 2-3 minutes longer or until spinach is wilted., Drain pasta. Add to skillet; toss to coat.

SPINACH PASTA

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.

CHRISTY CRAIG'S LIME & SPINACH PASTA

Steps:

• Salt the water and cook the spaghetti noodles until al dente.
• Drain and set aside.
• While pasta cooks, heat oil in a large sauce pan, add lime zest and garlic, S&P, capers and saute one minute.
• Add meats and cook until done.
• Add spaghetti, toss to coat and toss with spinach leaves and lime juice.
• Top with crumbled Feta.