Last Updated on October 5, 2025
Imagine the last family gathering of summer. The sun shines overhead, laughter fills the air, and the table is laden with vibrant dishes. If there’s one thing that draws everyone together, it’s a good pasta dish.
Fresh spinach pasta, when dressed up with a light sauce and surrounded by inviting sides, steals the show. In fact, it pairs impeccably with a zesty Italian chickpea salad or a bright, crunchy veggie medley. But let’s take a closer look at this vibrant dish that brings fresh greens into your meals.
What is Fresh Spinach Pasta?
Fresh spinach pasta is not your everyday spaghetti or penne. It’s a delightful blend of simple ingredients where the main highlight is the addition of fresh baby spinach. You could think of it as traditional pasta, but lately it’s become a showstopper at dinners. The vibrant green color comes from the spinach, while the texture is incredibly smooth and tender, much lovelier than anything you might find pre-packaged in the store.
This dish typically marries fresh egg pasta with pureed spinach, creating a subtly sweet flavor and a beautiful hue. You might ask, how did something so simple become a hallmark of Italian cuisine? Fresh pasta has a historical significance in Italy, embodying the art of cooking. Each piece tells a story of ingredients coming together in harmony.
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What Makes This Recipe Different From Other Fresh Spinach Pasta?
While plain spinach pasta can feel dull and monotonous, this recipe offers a twist. By utilizing fresh ingredients and a few secret touches, my version elevates the flavor profile. It’s not just about the spinach; it’s about how everything harmonizes.
For instance, the addition of finely grated nutmeg boosts the pasta’s flavor, weaving warmth through each bite. The extra-virgin olive oil, a kitchen staple, enhances the richness. Furthermore, incorporating a second egg yolk increases the pasta’s richness and structure.
After countless attempts — and some disastrous failures along the way — I’ve perfected this bright dish. Oh, the culinary adventures I had! Trust me, you’ll savor the vibrant nuances and enjoy every scrumptious strand.
How Does It Taste?
If you’ve ever tasted freshly made pasta, you know it beats dry pasta any day. Fresh spinach pasta provides a tender, slightly chewy bite. When cooked, it maintains its vibrant green hue, giving a visual feast. The subtle flavor of spinach mingles with a hint of nutmeg, tying the dish together with elegance.
Pair this pasta with roasted garlic butter or toss it with seasonal vegetables and a light cream sauce. The simplicity allows the pasta to shine while complementing the other flavors. In other words, it’s a taste of Italy in your own kitchen.
Ingredients You’ll Need to Make This Dish
To create this delightful spinach pasta, grab these super simple ingredients:
- 250 g Tipo 00 flour (or substitute with King Arthur all-purpose flour)
- 1 whole large egg (around 55 g in weight)
- 12 g extra-virgin olive oil (plus a dash more for dry dough)
- 2 g fine sea salt (to bring out the flavors)
- 150 g fresh baby spinach leaves (the star of the show)
- 1 g freshly grated nutmeg (for a hint of warmth)
- 1 extra egg yolk (to enrich the dough)
With fresh, high-quality ingredients, you can make a pasta that not only tastes amazing but is also satisfying and fulfilling.
Step-by-Step Instructions
Let’s dive into the detailed steps for making this delicious pasta.
Step 1: Prepare the Spinach
Start by rinsing the spinach leaves thoroughly in cold water. Once clean, transfer them to a pot of boiling water for about 30 seconds. This blanching locks in their vibrant color. Be sure to drain the spinach and set it aside to cool. Squeeze any extra moisture out to keep your dough from getting soggy.
Step 2: Make Spinach Puree
When it’s cool enough to handle, place the spinach in a blender or food processor. Blend until it becomes a smooth puree. This vibrant mix is essential for your pasta dough, so set it aside.
Step 3: Create the Dough Mixture
On a clean working surface, create a mound with the flour and make a well in the center. Add the whole egg, egg yolk, olive oil, salt, and then the spinach puree. It’s like creating a small volcano in your kitchen—exciting and a bit messy!
Step 4: Mix and Knead the Dough
Using a fork, gradually incorporate the flour with the wet ingredients. As it comes together, switch to your hands. Knead the mixture together for about 5 to 10 minutes until smooth and elastic. Keep a bit of extra flour on hand—if your dough is sticky, sprinkle just a little to fix it.
Step 5: Rest the Dough
Form the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes or so. This step is vital as it allows the gluten to relax and makes the dough easier to roll out later.
Step 6: Roll Out the Dough
After the dough has rested, divide it into four pieces. Take one piece and flatten it slightly with your hands. Dust your work surface lightly with flour, and roll out the piece to your desired thickness. You can use a pasta machine if you prefer.
Step 7: Cut the Pasta
Once rolled out, you can cut this beautiful green dough into your desired shape—tagliatelle, fettuccine, or even lasagna sheets. Ensure to dust the cut pasta with flour to prevent sticking.
Step 8: Cook and Serve
Bring a pot of salted water to a boil. Cook your fresh spinach pasta for just 2-3 minutes. Here’s a tip: fresh pasta cooks faster than dried, so keep an eye on it! Taste it to ensure you have the perfect al dente texture. Drain and toss it with your favorite sauce, or simply drizzle with olive oil and season with salt and pepper.
Tips & Tricks On Making Fresh Spinach Pasta
Here are some handy tips to keep in mind while making this delightful dish:
- Use Fresh Spinach: Go for fresh, young baby spinach. Older spinach can be bitter.
- Keep the Dough Covered: Prevent your dough from drying out by keeping it covered as you work with other pieces.
- Adjust Flour as Needed: If your dough feels sticky, sprinkle a bit more flour. If it’s too dry, add a drop of water.
- Taste While Cooking: Test the pasta a minute before the suggested cooking time. This ensures perfect texture.
- Prepare Ahead of Time: You can make the dough ahead and refrigerate for up to a day, or freeze it for a month.
Nutritional Information
The nutritional profile of spinach pasta is quite impressive. Serving it with a simple sauce keeps it light and healthy. Here’s a rough breakdown per serving without sauce:
- Calories: 200
- Carbohydrates: 37g
- Protein: 8g
- Fat: 4g
- Fiber: 2g
Leafy greens like spinach are packed with vitamins A and K, as well as iron. It’s a nutritious win for those seeking healthier meals.
How Do I Store This Dish?
If you find yourself with leftover fresh pasta, storing it is straightforward.
- Refrigeration: Store cooked pasta in an airtight container for up to 3 days. Just be sure to toss it with a small amount of oil to prevent sticking.
- Freezing: For uncooked pasta, simply sprinkle some flour over it, place on a baking sheet, and freeze until solid. Transfer to a freezer bag for up to a month. When ready to use, cook it straight from frozen!
What Other Substitutes Can You Use in Fresh Spinach Pasta?
Not a fan of spinach? No problem! Here are some substitute options:
- Kale: A hearty green option, kale can be used similarly to spinach. Blanch and puree it, just like with spinach, to create a deep green pasta.
- Swiss Chard: This leafy green offers a slightly sweeter flavor. It works wonderfully when wilted and pureed, providing both nutrition and flavor.
- Beet Greens: If you have beet greens on hand, use them instead. They add an earthy flavor and vibrant color.
- Pumpkin Puree: While not green, adding pumpkin creates a rich and nutty flavor. It also adds a lovely orange hue to your pasta. Just reduce the amount of liquid accordingly.
- Carrot Greens: If carrot tops are available, they make a delightful alternative. Being slightly bitter, they pair beautifully with a sweet sauce.
Conclusion
Fresh spinach pasta is a delicious way to incorporate something nutritious into your meals. With its vibrant color and inviting taste, it becomes a perfect centerpiece for gatherings or a delightful weeknight dinner. The beauty of this dish lies in its versatility and ease of preparation.
Cooking is a journey filled with love, flavors, and shared moments. So, whether you’re whipping it up for family or trying it out just for yourself, remember: it’s all about savoring the experience. Give fresh spinach pasta a try, and you’ll have everyone singing its praises in no time. Now, fire up that stove! Bon Appétit!
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Fresh Spinach Pasta – Easy Meal Recipe
Description
Fresh spinach pasta is not your everyday spaghetti or penne. It’s a delightful blend of simple ingredients where the main highlight is the addition of fresh baby spinach. You could think of it as traditional pasta, but lately it’s become a showstopper at dinners. The vibrant green color comes from the spinach, while the texture is incredibly smooth and tender, much lovelier than anything you might find pre-packaged in the store.
This dish typically marries fresh egg pasta with pureed spinach, creating a subtly sweet flavor and a beautiful hue. You might ask, how did something so simple become a hallmark of Italian cuisine? Fresh pasta has a historical significance in Italy, embodying the art of cooking. Each piece tells a story of ingredients coming together in harmony.
Ingredients
Instructions
-
Let’s dive into the detailed steps for making this delicious pasta.
Step 1: Prepare the Spinach
-
Start by rinsing the spinach leaves thoroughly in cold water. Once clean, transfer them to a pot of boiling water for about 30 seconds. This blanching locks in their vibrant color. Be sure to drain the spinach and set it aside to cool. Squeeze any extra moisture out to keep your dough from getting soggy.
Step 2: Make Spinach Puree
-
When it's cool enough to handle, place the spinach in a blender or food processor. Blend until it becomes a smooth puree. This vibrant mix is essential for your pasta dough, so set it aside.
Step 3: Create the Dough Mixture
-
On a clean working surface, create a mound with the flour and make a well in the center. Add the whole egg, egg yolk, olive oil, salt, and then the spinach puree. It's like creating a small volcano in your kitchen—exciting and a bit messy!
Step 4: Mix and Knead the Dough
-
Using a fork, gradually incorporate the flour with the wet ingredients. As it comes together, switch to your hands. Knead the mixture together for about 5 to 10 minutes until smooth and elastic. Keep a bit of extra flour on hand—if your dough is sticky, sprinkle just a little to fix it.
Step 5: Rest the Dough
-
Form the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes or so. This step is vital as it allows the gluten to relax and makes the dough easier to roll out later.
Step 6: Roll Out the Dough
-
After the dough has rested, divide it into four pieces. Take one piece and flatten it slightly with your hands. Dust your work surface lightly with flour, and roll out the piece to your desired thickness. You can use a pasta machine if you prefer.
Step 7: Cut the Pasta
-
Once rolled out, you can cut this beautiful green dough into your desired shape—tagliatelle, fettuccine, or even lasagna sheets. Ensure to dust the cut pasta with flour to prevent sticking.
Step 8: Cook and Serve
-
Bring a pot of salted water to a boil. Cook your fresh spinach pasta for just 2-3 minutes. Here’s a tip: fresh pasta cooks faster than dried, so keep an eye on it! Taste it to ensure you have the perfect al dente texture. Drain and toss it with your favorite sauce, or simply drizzle with olive oil and season with salt and pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g8%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Here are some handy tips to keep in mind while making this delightful dish:
- Use Fresh Spinach: Go for fresh, young baby spinach. Older spinach can be bitter.
- Keep the Dough Covered: Prevent your dough from drying out by keeping it covered as you work with other pieces.
- Adjust Flour as Needed: If your dough feels sticky, sprinkle a bit more flour. If it's too dry, add a drop of water.
- Taste While Cooking: Test the pasta a minute before the suggested cooking time. This ensures perfect texture.
Prepare Ahead of Time: You can make the dough ahead and refrigerate for up to a day, or freeze it for a month.
Frequently Asked Questions
1. Can I use whole wheat flour instead of Tipo 00 flour?
Absolutely! Whole wheat flour gives a nuttier flavor and a denser texture. You might need to adjust the water content since whole wheat absorbs more moisture.
2. How do I know when my pasta is perfectly cooked?
Fresh pasta cooks quickly. Taste it after a couple of minutes; it should have just a little firmness left (al dente). A little experience goes a long way!
3. Can I use a stand mixer to make the dough?
Certainly! You can mix the dough in a stand mixer with a dough hook, which makes it easier. Just remember to knead it for several minutes until elastic.
4. What sauces go well with spinach pasta?
Simple sauces like olive oil, garlic, and lemon pair exceptionally well. Creamy sauces with parmesan or even a light marinara also complement the flavors.
5. Is fresh spinach pasta suitable for freezing?
Yes! You can freeze uncooked pasta. Just sprinkle flour over it and ensure it's in an air-tight container to avoid freezer burn.
