Main Dishes

Homemade Spinach-Basil Pasta

1 large egg
1 tablespoon water
2 cups loosely packed spinach leaves
1 cup loosely packed basil leaves*
1 1/4 cups flour

For serving:
extra virgin olive oil
fresh lemon juice
Parmesan cheese
kosher salt and fresh cracked black pepper

*You can use any ratio of basil to spinach, including all spinach and I would recommend up to 50% basil.
Note: This is a small batch of dough. If you are using a large food processor, you may want to double the recipe in order to get enough mass to process in your machine. Place egg, water, spinach, and basil in a food processor. Pulse until smooth, scraping down sides if necessary. Add flour and pulse until dough comes together into a ball. Turn dough out onto either a very lightly floured cutting board, or a silicone baking mat that has been sprayed lightly with nonstick spray. Form dough into a ball and spray rolling pin with nonstick spray. Roll dough out into a very thin layer. It may be helpful to roll out only half of dough at a time. Roll as thin as possible and then cut into thin strips (about 1/4 inch wide.) Let strips sit for about 20 minutes. In the mean time, bring a large pot of salted water to a boil. Add pasta and boil for 5-7 minutes. Drain. Toss hot pasta with olive oil, lemon juice, salt and pepper, and Parmesan to taste. Add other add-ins if desired. Also great with pesto, or with roasted tomatoes and sliced chicken. Nutritional Info for 3 oz portion (1/3 of total recipe, pasta only) Calories: 218, Protein: 8 g Fat: 2 g Carbs: 40 g


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36% DV