Colored pasta

Name: Colored pasta - Malvina L.
Ingredients: Pasta: 1 egg; 4; 5 tablespoons of spinach puree; salt; flour. Sauce: 3; 4 cloves of garlic; 5; 6 tablespoons of tomato sauce; 1 small zucchini; salt; pepper; thyme; basil.

Pasta/Pizza - Colored pasta by Malvina L. - Recipia

Colorful Pasta with Spinach Puree and Zucchini Sauce I invite you to discover a delicious and vibrant recipe for colorful pasta with spinach puree, paired with a fresh zucchini and garlic sauce. This recipe is not just a feast for the taste buds but also an explosion of colors on the plate, perfect for impressing family and friends. The total preparation time is about 1 hour, and this recipe will yield around 4 servings. Let's get started! A Short Story Colorful pasta was invented out of a desire to bring a touch of creativity to cooking. Using natural ingredients like spinach to color the pasta dough not only enhances the aesthetic appeal of the dish but also adds a boost of nutrients. Spinach is known for its rich vitamin content, especially vitamin K, which is essential for bone health. Ingredients For the pasta: - 1 fresh egg - 4-5 tablespoons spinach puree (about 100g of fresh spinach) - Salt, to taste - Flour, as needed (about 200-300g) For the sauce: - 3-4 cloves of garlic - 5-6 tablespoons tomato sauce (or pureed fresh tomatoes) - 1 small zucchini - Salt, to taste - Pepper, to taste - Thyme, to taste - Fresh or dried basil, to preference Preparation Time - Preparation time: 30 minutes - Cooking time: 30 minutes - Total time: 1 hour Step-by-Step Instructions 1. Preparing the Spinach Puree: - Start by washing the spinach well under cold running water. Boil it in salted water for 2-3 minutes until it becomes soft. - After boiling, drain the spinach and let it cool slightly. Then, blend it with a blender until you obtain a smooth puree. 2. Preparing the Pasta Dough: - In a large bowl, beat the egg and add the spinach puree. Mix well until combined. - Gradually start adding flour, mixing with a spatula or by hand, until the dough becomes elastic and no longer sticks to your hands. It is important not to add too much flour at once; rather, add it gradually, adjusting the consistency of the dough. - Knead the dough for about 5-10 minutes, then let it rest wrapped in plastic wrap for 20 minutes. 3. Shaping the Pasta: - After the dough has rested, roll it out on a floured surface into a very thin sheet. Use a rolling pin, being careful not to add too much flour, to avoid weighing down the pasta. - Cut out desired shapes (squares or other shapes) with a knife or a pasta cutter. 4. Boiling the Pasta: - Place a large pot of salted water to boil. When the water comes to a boil, add the pasta and let it cook for 3-5 minutes, or until "al dente." Check periodically. 5. Preparing the Sauce: - Meanwhile, heat 2-3 tablespoons of olive oil in a large skillet. Add the sliced garlic cloves and sauté until golden (about 1 minute). - Peel the zucchini and cut it into small cubes. Add the zucchini to the skillet and cook for 5-7 minutes until it becomes soft. - Add the tomato sauce, salt, pepper, thyme, and basil. Mix well and let the sauce simmer on low heat for a few minutes to combine the flavors. 6. Finishing the Dish: - Once the pasta is cooked, drain it and add it directly to the skillet over the zucchini sauce. Mix well to coat the pasta evenly in the sauce. - Turn off the heat and let the dish rest for a few minutes. Serving Serve the pasta warm, sprinkled with grated Parmesan cheese on top and a few fresh basil leaves, if desired. This dish is perfect for a family Sunday meal or for a more special dinner. Practical Tips - Vegetarian Option: If you want to make this recipe even healthier, you can replace the tomato sauce with Greek yogurt sauce, adding fresh herbs for extra flavor. - Make-Ahead Pasta: The pasta dough can be prepared in advance, and the pasta can be frozen. Place them on a tray in the freezer, then transfer them to a freezer bag. When you want to use them, boil them directly from the freezer. - Enriching the Sauce: Add some olives or roasted peppers to the sauce for a more intense flavor. Nutritional Information - Calories per serving: approximately 350 kcal - Protein: 12g - Fat: 8g - Carbohydrates: 60g - Fiber: 4g Frequently Asked Questions - Can I use other types of vegetables for the puree? Yes, you can replace spinach with beetroot or carrots for colorful pasta. - How long can the pasta be stored? Fresh pasta can be stored in the refrigerator for up to 2 days. Frozen pasta can be stored for up to 2 months. Delicious Combinations These colorful pasta pair perfectly with a glass of dry white wine or a light gin-based cocktail. You can also accompany them with a fresh green salad for a balanced meal. This colorful pasta recipe with spinach puree is not only easy to make but also an excellent way to add more vegetables to your diet. I encourage you to experiment with the ingredients and adapt the recipe to your own preferences. Enjoy your meal!

Colored pasta

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