Spinach Pasta With Veggies And Parmesan Food

SPINACH PASTA WITH VEGGIES AND PARMESAN

Steps:

• Cook the pasta according to the package directions. Scoop out 1/2 cup of the pasta-cooking water and reserve. Drain the pasta and return to the cooking pot to keep warm.
• Meanwhile, in a large nonstick skillet over medium-high heat, warm the oil. Add the garlic and basil or Italian seasoning.
• Cook, stirring, about 1 minute, or until the garlic is just starting to turn golden.
• Add the broccoli. Cover and cook, stirring several times, for 5 minutes.
• Add the grape tomatoes and cook, stirring once, about 5 minutes longer, or until the broccoli is crisp-tender. If the mixture becomes dry, add up to 3 tablespoons water.
• Add the vegetable mixture to the pasta, and season to taste with salt and pepper. Toss well, adding pasta water to moisten, if necessary. Top with the shaved Parmesan before serving.

SPINACH PARMESAN WITH PASTA

Steps:

• 1. Melt the butter in a large sauté pan or skillet over medium heat. Add the chopped onions and cook until tender; add chopped garlic.
• 2. Sprinkle in the flour and cook, stirring to dissolve the flour. Add the cream, milk, nutmeg, salt, pepper, and cook over medium-low heat until sauce is thickened.
• 3. Add drained spinach (be sure all water is removed from spinach) and sun-dried tomatoes; combine all ingredients together.
• 4. Stir in 1 cup of the Parmesan cheese and mix sauce; add cooked pasta to sauce. Remove from heat.
• 5. Serve in a casserole dish and sprinkle with remaining Parmesan cheese on top.

HOMEMADE SPINACH PASTA

Steps:

• Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
• Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
• Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
• Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
• Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
• Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.