Everyone who watches his figure is familiar with a plant like spinach. This leaf vegetable is especially popular in Europe and America. We have until some time underestimated the spinach. And it is in vain. In addition to a large amount of vitamins and minerals, spinach is rich in protein. 100 grams of green leaves contain almost 3 grams of protein, and this is much more than is found in legumes. At the same time, spinach calorie content is very low - only 23 kcal per 100 grams.
Spinach is widely used in cooking. From it you can cook soup, stuffing for rolls and pies, sauce and salad. In Italy, preparing a traditional pasta with spinach. In this dish, leafy vegetable is added both in fresh and ground form as a sauce. By the way, to cook green pasta, they also add spinach to it.
Spinach and cream paste
This is the easiest, quick and delicious recipe for cooking spinach pasta. Excellent option for a light dinner.
According to this recipe, the paste is boiled in a large amount of water until half cooked (150 g per 1 serving). At this time, you need to prepare the spinach: rinse it under cold water and chop finely. Crush the leaves in a small quantity of butter. Then add 70 ml of heavy cream, wait until the mass boils, and put the paste into it. Mix well, warm under the lid for a minute - and can be served.
Spinach pasta, the recipe of which is offered above, will be even tastier if sprinkled with grated parmesan or fresh greens. Enjoy your meal!
Lean pasta with broccoli and spinach
To prepare this dish will suit pasta of any kind. It is boiled in plenty of water until half cooked (for 1 serving 150-200 g). At this time, you need to prepare a dressing for pasta.
To do this, boil broccoli in salted water, pre-disassembled head out on inflorescences. While the cabbage is boiled (5 minutes), fry the finely chopped garlic and onion in olive oil, then add the parsley and broccoli, and after another 2 minutes - spinach. Simmer for 3 minutes and remove from heat.
Put spinach dressing and broccoli on pasta. Next, sprinkle with parmesan and decorate with olives. Lean paste is ready. This is a great dinner for vegetarians and not only.
Spinach and Cheese Pasta Recipe
For this dish you will need a special type of pasta - conchiglioni. These are pasta that resembles large shells in shape. They need to stuff stuffed with spinach and ricotta, and then send for roasting in the oven. By the way, the paste is not necessary to boil.
To begin with, garlic is fried in a pan with heated olive oil. Then add about 300 g of frozen spinach to it, salt and pepper. When the dressing is a little cold, you need to mix it with ricotta (250 g). Salt to taste and add nutmeg.
Prepare the bechamel sauce. To do this, melt 30 g of butter in a frying pan, add 30 g of flour, fry a little and pour warm milk into the mixture. Do not stop constantly stirring, so as not to form lumps. When the sauce thickens slightly, remove from heat.
Stuff conquilion stuffed with spinach and ricotta. Put in a baking dish and pour bechamel sauce. You can sprinkle with grated parmesan on top - and it's time to send in the oven. After 40 minutes, pasta with spinach will be ready. Enjoy your meal!
Chicken & Spinach Pasta
A real boon for athletes will be pasta with a dressing of spinach and chicken. This dish is not only tasty, but also rich in protein, and this is just what you need to build muscle.
First, fry several slices of bacon in a pan. Then add chopped chicken breast to the bacon. Fry for 5 minutes and then add spinach to the pan. Pour 30 ml of cream and stew the dressing for 5 minutes.
While preparing the sauce, you need to boil the pasta. Put a dressing on top of it, sprinkle with grated cheese if desired. Pasta with spinach and chicken is ready. It can be served for lunch or dinner.
How to make dough for pasta with spinach
Those who like the taste of homemade pasta will like the following recipe of this dish. According to it, spinach is added directly to the dough, which makes it a beautiful emerald hue.
For homemade pasta will need 200-250 g of flour, 2 eggs, 100 g of fresh spinach, salt, boiling water. Eggs previously removed from the refrigerator, all the ingredients for the test should be the same room temperature.
First you need to prepare the spinach. To do this, rinse it under running water, then fold it into a bowl and pour boiling water on it, leaving it in water for 2-3 minutes. At this time, prepare a bowl of ice water. Using a skimmer, transfer spinach from hot to cold water. This is done in order to preserve the bright green color of the plant. After that, spinach should be well squeezed and chopped in a blender. It should make 2-3 tablespoons of puree green mass.
Now you can start mixing the dough. To do this, sift the flour directly on the table, form a hill with a groove, in which add salt, spinach and drive eggs. Hands knead elastic dough. To form a ball out of it, which is wrapped in a film and sent to the refrigerator for 2 hours. After that, get the dough, thinly roll it out and make a paste using a rolling pin and a knife or drive it through a special machine.
Spinach pasta is boiled just like regular pasta. It can be served as a separate dish - both with sauce and without it.
Method of cooking homemade pasta with spinach sauce with green peas
Making pasta. First, separate the leaves of fresh spinach from the stem, wash and blanch in boiling water for 3 minutes.
Blanched spinach we recline in a colander, squeeze well, we do not need excess moisture! From 200 g of fresh spinach turned out a dense lump, weighing about 80 g, about as much as a raw chicken egg.
Mix in a blender blanched spinach and egg
We mix blanched spinach and raw eggs in a blender until the mass is homogeneous. The result will be a bright green slush that resembles a summer lake during the algal bloom.
Knead dough with spinach
We pour flour on the cutting table, in the middle we rake the crater, in the center of which we pour in the green mass. The calculation of ingredients is always the same: one egg per 100 g of flour. Since the pasta is cooked with the addition of spinach, the second egg is replaced by an equal portion of greens in weight.
We give rest to the dough for homemade noodles with spinach
Mix the dough until it no longer sticks to the table. Then we wrap it in film and put to rest for 30 minutes in the fridge.
Roll out rested dough
Sprinkle the table with flour. Divide the dough in half. We roll out each part into a long and thin rectangle, about a roll wide, and about 80 centimeters long. It is very convenient to roll out the dough using a special machine for cooking pasta, but I do not have it yet.
Cut the paste into the right size.
Fold the roll out of dough, cut into pieces of 1.5 centimeters wide.
Give the paste to dry
Sprinkle the surface with semolina, lay out the paste, dry it for 15 minutes.
Ways to dry pasta
On a tray sprinkled with corn or semolina. Paste tapes should lie loosely, not stick together.
Drying homemade pasta on a tray
Drying method number 2. We hang the ribbons on a regular coat hanger and place it in a warm place in a ventilated room.
Drying homemade pasta while hanging
You can also make a very beautiful lasagna from this green dough, but I will tell you about it some other time.
In order to properly cook the homemade pasta with spinach per 100 grams of the finished pasta take 1 liter of boiling water. At the same time put in a saucepan and fresh green peas. Cook for 6 minutes, recline in a colander.
Made with love
Italians call home-cooked pasta “fresh.” If you have never tried to do it yourself, it will take time. But “having filled the hand”, the process will be rather fast. And if the love of cooking increases to unprecedented size, a special electric machine can facilitate the work.
It is possible to store the prepared product, as well as ordinary pasta, in glass tanks. The main thing is to give it a good dry.
As a natural green dye, you can use both fresh and frozen spinach.
But, as strange as it sounds, it is easy to spoil the paste. For example, to digest it or not to boil it, to serve with the wrong sauce. Therefore, in order to get real gastronomic pleasure, we recommend to listen to two secrets of chefs:
- 1. Freeze before cooking. "Fresh" pasta is recommended to put in the freezer after cooking. Thus, during cooking, they will not absorb a lot of liquid, retain their shape and taste.
- 2. Do not boil over. 2-3 minutes before the end of cooking you need to get the product out of the water, and send to the pan to walk with the sauce. This will help maintain its elasticity and make the taste of the dish more balanced.
Well, now it's time to share with you a recipe for a delicious spinach paste. From the ingredients will be needed:
First you need to prepare the filling, it is - coloring additive. To do this, the leaves are thoroughly washed, and the stems are pruned. After that, put in a container, add 20 ml of water and allow to stand on low heat to a state of softness.
Then - one of the most important stages. Spinach should be allowed to drain and squeeze excess liquid out of it as much as possible. This will avoid excessive stickiness of the test and make working with it more comfortable.
Grind the greens with a knife or blender, put it in a hill of flour, in the center of which you first make a recess. Beat eggs there and add salt.
Using a wooden spoon or spatula, start kneading the dough. When it stops being very sticky, you can continue to do it with your hands. Continue until the resulting ball no longer sticks to the work surface.
After that, send the semi-finished product in the cold for half an hour. Next - it all depends solely on your imagination. You can cut the dough into long strips, like noodles, of different sizes, you can form bows (farfell), nests (tagliatelle).
The last stage is drying. Do this by spreading the pasta on a tray, sprinkled with flour, or hanging on a horizontal bar.
Italians store such a product for no more than 3 days.
With ham and mushrooms
Hearty and fragrant. Make this additive easy. Finely chopped pork belly and fry for 2 minutes in a frying pan. In the raw yolk add 3 tbsp. cream, grated parmesan and seasonings to taste.
In a hot pasta enter the mixture with the yolk, mix, and put the brisket on top.
Perhaps one of the most original sauces for which you do not need to look for overseas products. Both walnuts and almonds or peanuts will do. Fry 50 g of crushed nuts for a few minutes in a dry frying pan and add 50 ml of cream. Warm up for a few minutes.
Delicious and original pasta with spinach is a great dish for a hearty lunch or dinner. Enjoy your meal!
In a mortar or blender, rub 2 cloves of garlic with salt until mashed. Heat the butter, mix it with crushed garlic. Pour pasta with spinach sauce.
Put the grated cheese on top and serve it to the table
Sprinkle homemade pasta with spinach with green peas sauce with grated cheese and enjoy with pleasure!
- paste - 200-250 g,
- spinach - 200 g,
- onion - 1 medium onion,
- garlic - 2-3 cloves,
- coconut or sunflower oil - 10 ml,
- butter - 40 g,
- cream of 20% - 200 ml,
- cheese (parmesan or cheddar) grated - 50 g,
- salt and ground black pepper.
- electric stove,
- non-stick pan,
- 4 liters pot,
- knife and board for cutting.
The cooking process is step by step
- Pour water for cooking pasta. Salt and pepper to taste. Add coconut oil. Boil the pasta for a minute less than what is indicated on the package (in the future it will be fed with cream and will be soft).
Before draining the water, pour the part into a mug. If necessary, this broth can be added to the sauce.
Flip the cooked pasta into a colander and, while it is hot, add 10 g of butter.
Wash vegetables well. Chopped onion and garlic finely chopped. Fry them together in butter until soft.
Gradually pour in the cream, cook another 2 minutes. If the sauce is very thick, you can add the broth remaining after the paste.
When the mixture boils, salt and pepper it to taste.
Add the paste and mix thoroughly.
Let the sauce soak in (3-4 minutes). Sprinkle with grated cheese. Spinach pasta in a creamy sauce is ready!
Serve the pasta immediately, otherwise the sauce will harden.