Best Fresh Spinach Pasta Recipes

FRESH SPINACH PASTA DOUGH

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.

SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
• When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.

FRESH TOMATO AND SPINACH PASTA

Steps:

• Cook pasta according to package directions.
• Drain; keep warm.
• Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
• Add tomatoes, salt, black pepper, and, if desired, red pepper.
• Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
• Stir in spinach, heat just until greens are wilterd.
• To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

FRESH SPINACH PASTA

Steps:

• Heat a few drops of olive oil in a saucepan over medium heat. Add spinach and cook, stirring constantly with tongs, until leaves start to wilt and turn dark green, 2 to 3 minutes. Transfer to a strainer set over a bowl; let cool slightly, about 5 minutes. Wrap spinach up in a clean, dry towel and squeeze out as much liquid as possible.
• Transfer spinach into a blender. Add eggs; pulse on and off until pureed. Press puree through a strainer into a bowl if desired.
• Pile flour onto your work surface. Make a large well in the center; add salt, 2 teaspoons oil, and the liquid spinach mixture. Stir some flour into the well until liquid is mostly absorbed. Gather in enough flour to form a shaggy dough. Scrape excess flour to the side. Knead dough for a few minutes until smooth and soft but still moldable. Add extra flour or water if needed.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour.
• Cut dough into 4 pieces; keep 3 pieces wrapped in plastic. Roll 1 piece into a tube and press down into a rectangle about 1/4-inch thick, dusting with semolina flour.
• Run dough twice through a stand mixer fitted with a pasta attachment using the thickest setting. Dust with semolina; fold in the rounded ends to retain the rectangular shape. Run pasta sheet through the thickest setting 2 more times. Decrease thickness by 1 setting and run pasta sheet through 2 times. Repeat 2 more times. Dust with semolina if sticky and clean up any edges as needed.
• Cut pasta sheets in half lengthwise and sprinkle with semolina. Let dry for 15 minutes. Roll and dry remaining pieces of dough. Run each sheet through the fettuccine setting and dust with more semolina.
• Bring a large pot of lightly salted water to a boil. Cook fresh pasta until tender yet firm to the bite, 45 to 60 seconds. Drain most of the water and mix pasta with any piping-hot sauce you desire.

FRESH SPINACH PASTA DOUGH

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.

ANGEL HAIR PASTA WITH FRESH SPINACH, PEAS & FETA

Steps:

• Whisk the cheese, skim milk and basil in a small bowl until smooth.
• Prepare pasta according to package directions, drain thoroughly.
• Heat the chicken broth in the pot over medium heat to simmering.
• Add the mushrooms and simmer, uncovered, 2 minutes.
• Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce.
• Stem the spinach and/or arugula.
• Wash the greens in several changes of cool water to remove all dirt.
• Drain the greens well, preferably in a salad spinner.
• Stack several leaves and cut the crosswise into thin strips.
• Fold in the spinach.
• Check the seasoning and divide the pasta among serving dishes, sprinkle each with chives and serve.

FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA

Steps:

• For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
• For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
• On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
• Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
• Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
• Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

FRESH LEEK AND SPINACH PASTA

Steps:

• Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
• Slice the red pepper into long thin slices.
• I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
• Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
• In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
• Add olive oil to the pan and heat.
• Add the leeks and red pepper. Saute for about 3 minutes.
• Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
• While sauteeing, add the spinach to the colander and rinse.
• Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
• Reduce the heat to med-low and saute for another couple of minutes.
• Add the reserved cream cheese and mix all together. Add the tomatoes.
• Once the pasta is cooked, pour gently over the spinach and drain.
• Crumble the feta cheese into the vegetables.
• Add half pasta to pan. Add pesto and stir.
• Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
• Adjust to low heat. Cover and heat for 2 minutes.
• Stir everything together and serve.

FRESH SPINACH PASTA DOUGH

Steps:

• 1. Puree spinach and eggs together in a blender until well blended. 2. Place the dry ingredients in the bowl and mix. 3. Create a well and add eggs in the center. 4. Slowly combine dry mixture with wet ingredients until dough is formed. 5. Test dough to make sure it will hold together. If it is dry, add up to a tablespoon more water as needed to make the dough moist but not sticky. 6. Turn dough out and knead for 1 to 2 minutes until dough is smooth. 7. Wrap dough tightly in plastic, and allow it to rest at least 20 minutes. 8. Roll out in a pasta maker until smooth, then roll into sheets and cut into desired noodles. 9. To cook and serve, plunge into rapidly boiling salted water, cook until tender about 2 minutes, ad serve with favorite sauce.

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

FRESH PLUM TOMATOES & SPINACH OVER PASTA

Steps:

• 1. Cook Pasta to Al Dente, according to package directions. Drain.
• 2. While pasta is cooking, cut plum tomatoes in half and remove seeds. Cut remainder of tomato in a 1/2" dice.
• 3. For spinach,its prewashed, just pinch off larger stems. Smaller stems can stay,they become quite tender.
• 4. Using the same pot pasta came out of; prepare pesto according to package directions. (jarred pesto may be substituted use 1/3 of a small jar)
• 5. Add pasta to pesto sauce(once it begins to simmer)in pot. Add pepper flakes.
• 6. Add fresh tomatoes and spinach and toss.
• 7. Pour pasta dish onto a large oval platter or in a large bowl. Sprinkle with shredded Parmesan cheese. Serve with warmed sliced Italian or French bread and a salad. Yumm!