Spinach Fettuccine With Garlic & Olive Oil : Italian Dishes
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Garlic and olive oil are just two of the key ingredients found in spinach fettuccine. Make spinach fettuccine with garlic and olive oil with help from an executive chef in this free video clip.
Expert: Josh Bernstein
Bio: Josh Bernstein is the executive chef at Spuntino Wine Bar & Italian Tapas.
Filmmaker: Mark May
Series Description: You don't have to spend the night out at a fancy restaurant to enjoy some fine Italian flavors. Bring the joys of Italian cooking into your own home with help from an executive chef in this free video series.
Penne With Spinach Pesto | Cooksmart | Sanjeev Kapoor Khazana
Spinach replaces basil leaves in this tasty pesto
PENNE WITH SPINACH PESTO
Ingredients
200 gms penne pasta, boiled till al dante
½ medium spinach bunch, blanched
2 tbsps olive oil
2 medium tomatoes
2-3 garlic cloves
¼ cup peanuts
4 tbsps extra virgin olive oil
Salt to taste
3 tsps mixed dried herbs
¼ cup fresh cream
100 gms processed cheese, grated
2 tsps black pepper powder
Method
1. Heat olive oil in a non-stick pan. Cut tomatoes into big cubes and add to the pan, toss well and cook till the tomatoes are soft. Switch off the heat, transfer the tomatoes into a plate and set aside to cool.
2. Roughly chop spinach and put into a mixer jar, add garlic cloves and grind well. Add peanuts and extra virgin olive oil and grind to make a smooth spinach pesto.
3. Heat the same non-stick pan, add penne, spinach pesto and salt and mix well. Add mixed dried herbs and fresh cream and mix well. Add grated cheese and mix well. Add black pepper powder and mix well. Add cooked tomatoes, reserving some, and mix well and cook for a minute
4. Transfer onto a serving platter, garnish with reserved cooked tomatoes and drizzle leftover olive oil from the cooked tomatoes and serve immediately.
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Cheesy Spinach Pasta Recipe | Creamy & Smooth Palak Pasta Recipe ~ The Terrace Kitchen
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[INGREDIENTS]
1/2 Bunch Spinach
1 Cup Pasta
1-2 Tsp Oil
1 Tbsp Finely Chopped Garlic
1/2 Tsp Red Chilli Powder
1/2 Tsp Crushed Black Pepper (Kali Mirch)
2 Cheese Slices
Some Virgin Olive Oil (Optional)
Salt as per Taste
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How to Make SPINACH PASTA DOUGH at Home
Spinach pasta dough is a delicious alternative to making fresh pasta at home and the green vegetable adds extra flavour (and colour!) to your silky sheets of pasta. Making this green pasta is actually a lot easier than you think. Give my homemade spinach pasta recipe a try and let me know what sauce you mix it with!
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How to Make SPINACH PASTA DOUGH at Home
INGREDIENTS (for 3 people)
150g/5.29oz baby spinach
Sprinkle of salt
250g/8.8oz 00 plain/all-purpose flour
2 organic eggs
METHOD:
How to make the spinach:
Spinach pasta needs an extra special ingredient – baby spinach! Place the leaves into a pan and put on the stove top at a medium heat.
Sprinkle a pinch of salt into the pan and leave to cook, with the lid on, mixing it every so often with a wooden spoon.
Switch off the stove and add the hot spinach to a food processor, blending it until it becomes a cream.
How to make spinach pasta dough
Pour 250g/8.8oz flour on a wooden bench, create a well, and add 2 eggs and one heaped tablespoon of your spinach cream.
Whisk the eggs with the spinach (using a fork) and slowly mix the flour by pinching the sides in, then combine the rest.
Once the spinach and egg have disappeared into the flour, use your hands to combine the rest of the flour and repeat the same motion to bring it all together, then knead the spinach pasta dough.
If you are happy with the consistency (making sure it’s not sticky), and there is a lot of flour on the bench, just scrape it to the side, and keep kneading.
When it is smooth and soft, create a ball of green pasta dough and wrap it tightly using a plastic wrap then leave to the side for 30 minutes.
Once the time is up, sprinkle flour over your bench, unwrap the dough and dust some extra flour on top.
How to roll out the green pasta with a rolling pin (or a bottle of wine!):
Cut the spinach pasta dough ball in half (covering the other half so it doesn’t dry out) and use your rolling pin to stretch it out by rolling it forward and back, then turning it over and repeating until you have an even, thin pasta sheet.
Try to create a large oval or square shape before folding it in half 4 times, sprinkling flour on top each time you fold it.
Use your knife and cut your desired shapes, the best types to make this way are: green spaghetti, fettucine, tagliatelle or pappardelle - just adjust the thickness.
Unravel and add extra flour so the strands don’t stick together.
How to roll out the spinach pasta with a pasta machine:
Cut the rest of the dough in half (using a quarter of the total) with a sharp knife.
Keep reading the recipe on my website:
High Protein Spinach Pasta #shorts | SO VEGAN
This is one of the dishes I turn to when I’m at home looking after both girls. The tofu adds lots of protein and the hemp seeds add both omega-3 and omega-6 essential fatty acids. And it only takes 15 minutes!
You'll also find the full recipe via our website and app:
Website ???? sovegan.co/spinpasta
App ???? sovegan.app/go
Serves 4
???? 320g (11.3oz) pasta
???? salt + pepper
???? 250g (8.8oz) baby spinach
???? 350g (12.3oz) silken tofu
???? 4 tbsp nutritional yeast
???? 40g (1.4oz) cashews
???? 60g (2.1oz) hemp seeds, shelled or milled
???? 2 garlic cloves, peeled
???? olive oil
???? vegan parmesan, to serve (optional)
Cook the pasta in a pot of salted boiling water as per the packet instructions. Once the pasta is ready, drain it and reserve about half a cup of the pasta water for later.
Meanwhile, add the spinach to a pan on a medium heat and cook for 2-3 minutes or until wilted. Add a tablespoon of pasta water to the spinach if it’s sticking to the pan.
Next, transfer the spinach to a high speed blender along with the silken tofu, nutritional yeast, cashews, hemp seeds, garlic, 2 tablespoons of olive oil and generous pinches of salt and pepper. Blend until the sauce is smooth, adding a tablespoon or so of the reserved pasta water to the sauce, if needed, to loosen it up.
Pour the spinach sauce into the pan you used earlier and heat it on a low temperature until warm. Tip the pasta into the sauce and stir to combine.
Serve the pasta with a drizzle of olive oil, an extra pinch of pepper and some grated vegan parmesan, if you like.
Big love! Roxy + Ben
Spinach & Ricotta pasta shells ???? #shorts
Spinach & Ricotta pasta shells
Serves: 6
Prep time: 40 min
Cook time: 40 min
Ingredients
- 6 cloves garlic, crushed
- 4 tbsp olive oil
- 700g jar tomato passata
- small bunch basil
- 1 packet of large pasta shells (Conchiglioni)
- 300g baby spinach
- 400g ricotta
- 1/6 of a nutmeg, finely grated
- 40g grated Pecorino
- 1 ball fior di latte
- 1 egg
- salt and pepper to taste
Method
1. Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
2. In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
3. Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
4. Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
5. In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
6. In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
7. Fill each pasta shell with the spinach and ricotta mixture.
8. Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
9. Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.
10. Enjoy!