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!

Nutriscore Rating: 74/100

Prep Time:50 mins

Cook Time:5 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Squeeze out excess water from the spinach, then finely chop it or puree it in a food processor until smooth.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Step 7

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.

Step 8

Roll the dough to your desired thickness, dusting lightly with flour as needed to prevent sticking, and then cut into fettuccine strips.

Step 9

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.

Step 10

Drain the pasta and serve immediately with your favorite sauce. Enjoy your homemade spinach fettuccine!

Nutrition Facts

Serving size	(598.2g)

Amount per serving	% Daily Value*
Calories	1299.3

Total Fat 26.2g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 372mg	0%
Sodium 1463.9mg	0%
Total Carbohydrate 213.7g	0%
Dietary Fiber 11.8g	0%
Total Sugars 1.2g
Protein 45.0g	0%

Vitamin D 82IU	0%
Calcium 264.2mg	0%
Iron 19.0mg	0%
Potassium 426.7mg	0%

*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.

Source of Calories

Fat: 18.6%

Protein: 14.2%

Carbs: 67.3%