Spinach Pasta
This recipe is printed from Scissors, Paper, Bacon.
Equipment
- Food Processor
Ingredients
Pasta
- 100 grams spinach
- 150 grams flour
Pasta Sauce
- 1 tablespoon olive oil
- ½ teaspoon dried chilli flakes
- 2 cloves garlic, minced
- 1 zucchini, halved and then finely sliced
- 1 baby eggplant, sliced
- 400 grams cherry tomatoes, sliced in half
- 1 capsicum, cut into thin strips
- 50 grams pine nuts
- 2 tablespoons basil pesto
- ½ cup passata sauce
- 40 grams parmesan cheese
Instructions
- Place the spinach and flour into a food processor and blitz until a dough forms.
- To make the pasta, tear off 10c coin sized pieces of dough and roll them between your fingers to make thin little worms. Repeat until all the dough has been used.
- Place a large pot of salted water on to boil. Heat up a large fry pan on medium and add the olive oil to the pan.
- Add the garlic and chilli flakes to the frying pan and cook for a couple of minutes, stirring to ensure the garlic doesn't start to burn.
- Add in the zucchini, eggplant, capsicum and tomatoes and cook for 5 minutes, stirring frequently. Add in the pine nuts.
- Take a ladle of boiling water and add it to the frying pan. Add the pesto and passata sauce and turn the heat to low while you cook the pasta.
- Add the spinach pasta to the pot of boiling water and cook until al dente, about 5 minutes.
- Drain the pasta into a colander and then toss through the vegetable mix.
- Divide the dish between pasta bowls. Serve with the parmesan cheese grated over the top.