Quick Spinach And Pasta Recipes

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

Ingredients

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

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

Ingredients

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

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY

Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
Cook until shrimp is pink, then put aside.
In the same pot, add milk, broth, and pasta.
Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
Add the shrimp back in and give it a stir until fully incorporated.
Serve with some extra parmesan cheese, if desired.
Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

FASTEST PASTA WITH SPINACH SAUCE

Fastest Pasta With Spinach Sauce image

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

Ingredients

1 clove garlic
1/2 teaspoon crushed red pepper flakes, or to taste (optional)
About 15 calamata or other olives, pitted and roughly chopped
1/4 cup plus 1 tablespoon extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, roughly chopped
Salt and freshly ground black pepper

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