Monday, September 7, 2009

Spinach Pasta

I feel like at this point I should re-name this blog to say, "Ways to Make My Husband Eat Vegetables". This seems to be the trend in what I've been baking and cooking lately. It's all about disguising the vegetables or presenting them in a way that is out of the ordinary. If I put a spinach salad or a glob of sauteed spinach on his plate, he will refuse to eat it. However, if I put it in the pasta (a favorite of his), then he's just curious enough to try it. Make it tasty. Make it pretty. Make it interesting, and they will eat it!

If you've never eaten fresh (I mean, made that day fresh) hand-rolled pasta, you're missing out. If you've never made fresh hand-rolled pasta, don't be intimidated. It only takes three (in this recipe four) ingredients. It's super cheap and very easy. In contrast to boxed dried pasta, fresh pasta is filling and chewy and so much richer. You might never go back to store-bought, so be careful!

This recipe will get you to eat your daily serving of veggies and a good dose of iron, all while spinning pasta around on your fork!


Recipe (makes 4 servings):
-2 cups flour
-2 eggs
-1 tsp salt
-4 cups fresh spinach

1. In a food processor, blend together the eggs, salt and spinach until creamy.

2. In a bowl, pour the spinach mixture in the bottom and add in the flour 1/2 cup at a time. You will then need to knead the dough for 5-10 minutes, until you have created a firm, but flexible ball and all of the ingredients are incorporated. Let rest for 10 minutes.

3. Taking 1/2 of the ball at a time, roll out the dough on a well-floured surface. Cut into the desired shape. (you can do a fettuccini shape, as I did, or a thinner spagetti shape. This would also be good as lasagna sheets, or squares for making ravioli).

4. Boil the pasta for 3-4 minutes. (Fresh pasta doesn't take nearly as long as boxed pasta to cook).

5. Add whatever flavors or toppings you would like. I just tossed it will olive oil, garlic salt, pepper, diced tomatoes, and added a little cheese on top. Benissimo!

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