Recipe | Spinach Pasta

23:30:00

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It's got to be obvious at this point that I love a bit of spinach right? I think mum tried to subliminally instill it in me as a child with all that Pop-eye! "I'm strong to the finich coz I eats me spinach, I'm Pop-eye the sailor man! Boop Boop". Ever since I watched those cartoons, I've loved spinach. Then I got to uni and found out that Vitamin A in spinach plays an extremely important role in vision. Hence the name, Spinach and specs. Ta-da! Amongst other things, Vit A helps to protect the front surface of the eyes, the cornea. Which is responsible for ~70% of your eyes power to see! How many times have we regurgitated that one guys? Anatomy banter. Spinach is anti-inflammatory and high in antioxidants which have been seen to help prevent atherosclerosis and high blood pressure. Rich in Vitamin K, spinach helps support bones in maintaining the health and in activating the protein oestocalcin, which anchors calcium ions in our bones. You should always look for deep, leafy green spinach. Avoid any which are yellowing or bruised.

I adapted this recipe from Matha Stewart because there's no way I could have finished the amount of pasta she was talking about before it went bad. Bachelor recipes for the win! Haha. this still makes a double/triple portion of pasta though, so be warned if your going it solo. I was craving pasta so much and what better than freshly made? Stir fired a few vegetables and a big 'old slab of salmon. I sat in the garden, under the sun with a green tea and this. Saturday lunch done.










Spinach Pasta


A deliciously extra savoury spinach pasta, with fried veg and grilled Salmon.

Prep time: 60mins
Cook time: 20mins
Total time: 80mins


Calories per serving: 572kcal


Ingredients
  • 3 Cups Raw Spinach
  • 2 Cups All purpose flour
  • 1 Egg yolk
  • 1 Large Free Range Egg
  • Pinch Salt & Pepper
  • Tsp Olive Oil
  • - -
  • 170g Salmon
  • 3 Mushrooms
  • 1/2 Red onion
  • Handful Cherry tomatoes
  • Garnish Coriander
Cooking Directions
  1. Steam the spinach until soft, 2 minutes on medium heat.
  2. Using kitchen towel or a cheese cloth, squeeze the water from the spinach.
  3. In a blender, puree the spinach to a thick paste with the eggs. Add salt & Pepper.
  4. Now add the flour bit by bit, until the mixture becomes a firm dough.
  5. Remove and kneed for 5 minutes until elastic.
  6. Leave to rest for 30-40 minutes.
  7. Using a pasta maker or rolling pin, stretch out the pasta and cut to desirable shapes.
  8. Boil for 12-15 minutes.
  9. Stir fry the remaining veg, in frying pan on medium heat with a little oil.
  10. Grill the fish, with a little salt & pepper 8-10 minutes, medium heat.
  11. Garnish with Coriander.

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