FASTEST PASTA WITH SPINACH SAUCE
The very best pasta is often the simplest. Jack Bishop, the author of "The Complete Vegetarian Cookbook," has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
- Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 20 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 4 grams
HOMEMADE SPINACH PASTA
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
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
JOAN'S GREEN NOODLE RING (SPINACH PASTA)
This is from my MIL. It sounded a little different and colorful! Note: This is made with spinach pasta not fresh spinach.
Provided by Oolala
Categories Cheese
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Boil noodles in salted water about 7 minutes.
- Drain noodles and put into a bowl with the egg yolks, cottage cheese, sour cream and pepper.
- Mix with the noodles.
- Beat the egg whites and fold into the noodle mixture.
- Grease a ring mold very well.
- Put the mixture into the mold and cover with foil.
- Place mold in another pan with some water and bake at 300 degrees for 1 1/2 hours.
Nutrition Facts : Calories 231.3, Fat 6.3, SaturatedFat 2.9, Cholesterol 114.5, Sodium 194.7, Carbohydrate 29.9, Fiber 4, Sugar 0.4, Protein 12.8
HOMEMADE SPINACH PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil and fill a medium bowl with ice water. Add the spinach to the pot and cook until wilted, about 30 seconds; drain, then plunge into the ice water. Once chilled, remove the spinach to a kitchen towel and squeeze until dry.
- Combine the blanched spinach, whole eggs and egg yolk, olive oil and a big pinch of salt in a blender and blend until smooth. Mound the flour on a work surface. Make a well in the center, 4 to 5 inches in diameter with high walls. Add the spinach mixture to the well and, using a fork, gradually mix flour from the inner edge of the well into the wet ingredients. Continue incorporating the flour until a rough sticky dough forms. Use a spatula or bench scraper to gather up any loose bits of flour and dough, then use your hands to gather and knead the whole thing together. (If the dough is too sticky, add a little more flour, 1 tablespoon at a time.) Knead until a smooth and slightly tacky bright green dough forms, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes.
- Cut the dough into 4 equal pieces; press each into a rough rectangle. Cover 3 of the pieces and set aside. Lightly flour the remaining piece of dough and feed the dough through the widest setting on a pasta maker. Fold the strip in half and feed it through again. Move to the next setting and feed the dough through this setting twice without folding, lightly flouring as needed. Repeat until you are at the third-to-last setting. The dough will be thin but not transparent, about 1/8 inch thick. Lightly flour the pasta sheet, then transfer to a floured baking sheet; halve the sheet crosswise if it's hanging off the baking sheet. Repeat the process with the remaining 3 pieces of dough.
- Attach a long noodle cutter to the pasta maker. Feed each sheet of dough through the cutter, gathering the pasta on the other side. Lightly sprinkle with flour and shape into a loose nest. Return to the baking sheet.
- Bring a large pot of salted water to a boil. Add the pasta, gently separating the strands with tongs. Cook until just tender, 2 to 3 minutes. Reserve 1 cup cooking water, then drain. Toss with your sauce, adding the reserved cooking water as needed to loosen.
UNIQUE SPINACH NOODLES
These green spinach noodles have a very interesting texture and flavor--but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.
Provided by McKenzie Delling
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 5
Steps:
- Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
- Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
- Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 60.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 633.2 mg, Sugar 0.5 g
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- There are two ways to prepare the spinach when making these spinach noodles (check recipe notes for the second method).
- Add your flour in a mound onto a clean working surface and then create a well in the center and add the spinach and oil to it.
- Allow the dough to rest for 20 minutes, wrapped tightly in plastic wrap. This will let the gluten in the flour relax. This is so that when you roll out and shape the dough, it doesn’t try to spring back into shape. Once rested, it should be tender and easy to roll out/work with.
- Once rested, divide the green pasta dough into smaller, more manageable pieces (4-6 pieces). It’s now time to roll out and shape the spinach noodles.If you’re using a pasta extruder, then there is no need to roll out the dough first. Just add as much dough as possible and press to extrude the pasta shapes.Alternatively, you can use a pasta machine or roll out the dough by hand (if you have no pasta machine).
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