High Protein Homemade Spinach Pasta
Elevate your pasta game with this High Protein Homemade Spinach Pasta recipe—a nourishing twist on a classic comfort food! Packed with vibrant fresh spinach, unflavored protein powder, and both whole wheat and all-purpose flour, this recipe creates a beautifully green, nutrient-dense dough that's as stunning as it is delicious. Featuring the perfect balance of hearty flavor and tender texture, this pasta is ideal for anyone looking to amp up their protein intake while enjoying homemade goodness. The recipe guides you through easy techniques like blanching spinach and hand-kneading, ensuring a smooth and elastic dough that's perfect for rolling and shaping into your favorite pasta styles. Quick to cook in just a few minutes, this healthy fresh pasta pairs wonderfully with creamy sauces, flavorful pestos, or even simple olive oil and garlic. Perfect for the health-conscious food lover, this high-protein spinach pasta is a wholesome and satisfying meal that's sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams spinach leaves, fresh
- 200 grams all-purpose flour
- 100 grams whole wheat flour
- 50 grams protein powder (unflavored)
- 3 large eggs
- 2 egg whites
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by blanching the spinach: bring a pot of water to a boil, add the spinach leaves, and blanch for 30 seconds. Drain and immediately transfer to a bowl of ice water to cool. Drain again and squeeze out excess water.
In a food processor, combine the blanched spinach, eggs, egg whites, and olive oil. Process until you have a smooth, green mixture.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, salt, and pepper.
Make a well in the center of the flour mixture and pour in the spinach-egg puree.
Using a fork, gradually incorporate the flour into the wet ingredients, mixing until a rough dough starts to form.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
After resting, divide the dough into four pieces. Keep the pieces you're not using covered to prevent drying out.
Roll out each piece of dough using a pasta machine or rolling pin to your desired thickness, dusting with flour as needed to prevent sticking.
Cut the rolled-out dough into your preferred pasta shape - fettuccine, tagliatelle, or even lasagna sheets.
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for about 2-3 minutes until al dente. Fresh pasta cooks very quickly.
Drain the pasta and serve it with your favorite sauce or toppings.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 3.6 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 555 mg | 43% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
