Spinach Fettuccine from Cooking Light
Elevate your pasta night with this vibrant Spinach Fettuccine recipe from Cooking Light, where fresh spinach is the star of the show! This homemade pasta combines tender blanched spinach, rich eggs, and a touch of olive oil to create silky, emerald-green fettuccine that's as wholesome as it is delicious. Rolled and cut by hand or with a pasta machine, this recipe is a rewarding hands-on culinary experience. Perfectly al dente in just a few minutes, this homemade spinach pasta pairs beautifully with creamy Alfredo, tangy marinara, or a simple garlic and olive oil sauce. With just 50 minutes of prep time and a handful of pantry staples, this easy-to-follow recipe delivers a restaurant-quality dish that's perfect for impressing guests or enjoying a cozy night in. Try this fresh spinach fettuccine today for a healthy and flavorful twist on classic pasta!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 6 cups Fresh spinach
- 2 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 2 tablespoons Warm water
- 0.25 cup Extra flour (for dusting)
Instructions
Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds until wilted. Drain and transfer the spinach to a bowl of ice water to cool.
Squeeze out excess water from the spinach, then finely chop it or puree it in a food processor until smooth.
On a clean working surface, create a mound with the flour and make a well in the center. Add the eggs, spinach, olive oil, and salt into the well.
Using a fork, gently beat the wet ingredients while gradually incorporating the flour from the edges of the well. Continue until a shaggy dough forms.
Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add a teaspoon of warm water at a time; if too sticky, sprinkle additional flour.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
After resting, divide the dough into four equal portions. Roll out one portion at a time using a pasta machine or rolling pin, keeping the other portions covered to prevent drying.
Roll the dough to your desired thickness, dusting lightly with flour as needed to prevent sticking, and then cut into fettuccine strips.
Bring a large pot of salted water to a boil. Cook the fettuccine for 2-3 minutes until al dente. Fresh pasta cooks quickly, so watch closely.
Drain the pasta and serve immediately with your favorite sauce. Enjoy your homemade spinach fettuccine!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 1.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 264 mg | 20% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 427 mg | 9% | |
*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.
