Lindas Spinach Pasta Fresca Recipes

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NOODLES & CO. PASTA FRESCA



Noodles & Co. Pasta Fresca image

Pasta Fresca from Noodles & Co. Balsamic, white wine and roasted garlic-sautéed penne pasta with baby spinach, fresh tomato and red onion. Topped with parsley and parmesan or feta cheese

Provided by Chef Jerrysbear2

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons extra virgin olive oil
2 1/2 cups pre-cooked farfalle pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onion
2 dashes kosher salt, and
cracked pepper
1 ounce baby fresh spinach
1/4 cup fresh garlic
2 teaspoons kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

Steps:

  • Sauté Instructions:
  • In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
  • Sear noodles, stirring occasionally until steaming hot.
  • Add: baby fresh spinach, 1 oz. fresca sauce.
  • Toss to combine, serve with freshly shaved parmesan cheese.
  • FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.

PASTA FRESCA



Pasta Fresca image

Make and share this Pasta Fresca recipe from Food.com.

Provided by Missy Wombat

Categories     Healthy

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups tomatoes, chopped ripe
8 basil leaves, large
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
1 lb fusilli
1/2 lb mozzarella cheese, fresh and cut into 1/2 inch cubes

Steps:

  • Put a large pot of water on the boil for the pasta.
  • Put aside 1 cup of the tomatoes and a couple of basil leaves.
  • Puree the rest of the tomatoes, basil, garlic and olive oil in a blender until smooth.
  • Season.
  • When the pasta water is boiling, stir in the pasta and cook until al dente[approx 10 minutes].
  • In the meantime cut the reserved basil into thin strips.
  • Drain the cooked pasta and toss it immediately with the mozzarella.
  • Add the sauce and mix well.
  • Top with the reserved tomatoes and basil.
  • Serve immediately.

FILOMENA'S PASTA FRESCA



Filomena's Pasta Fresca image

The women in my family would gather in my grandmothers kitchen to make tons of pasta. From my great-grandmother Filomena to my grandmother Esther, mother Florence, aunts Lillian, Rita and Nancy, cousins, and myself, Linda, we made pasta for all of us and this is the recipe my great-grandmother used only I have scaled it down from 50 pounds of flour to a few cups and instead of elbow grease I use my Cuisinart and my Kitchenaid. It is so simple to make that I make it every week and freeze the pasta. I tried to break down the directions into easy steps. This really is an easy recipe but I think it can be daunting if you have never made pasta before. I have been making it for 50 years, since I was a little girl. Back in those days we rolled the pasta out with my great-grandmothers huge rolling pin and cut the pasta with either a knife or a little machine. The new fangled way is faster and better.

Provided by Secret Agent

Categories     European

Time 33m

Yield 4 serving(s)

Number Of Ingredients 2

3 cups unbleached white flour
4 large eggs

Steps:

  • Put the flour into the food processor and pulse five or six times.
  • Add the eggs and pulse five or six times.
  • Scrape the processor bowl and whiz the dough until it comes together. The dough should look crumbly and a little dry. Dry dough will work up faster and taste better with a wonderful texture. If dough won't hold it's shape after you squeeze it in your hand you can add a few drops of water until the consistency is good. On the other hand, you can add a few teaspoons of flour if the dough is too wet.
  • Dump into a large zip lock baggie and press the dough together to form into a log.
  • Refrigerate for 30 minutes to relax the gluten.
  • Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days. Keep everything heavily floured.
  • After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
  • Choose either fettucine (my fave) or spaghetti cutters and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
  • Let the pasta dry for a few minutes and separate into four servings.
  • To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
  • TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
  • HINTS: 3/4 cups of flour and one large egg would equal one portion. Don't add salt to your dough to keep it very tender. Don't add oil to your dough or it will be more difficult to roll. Adding salt to the boiling water is important. To avoid boil-overs add the oil and salt to the water before you put the pot on the stove. Simple sauces are best with fresh pasta. I will post variations soon.

Nutrition Facts : Calories 412.8, Fat 5.7, SaturatedFat 1.7, Cholesterol 186, Sodium 72.9, Carbohydrate 71.9, Fiber 2.5, Sugar 0.4, Protein 16

LINDA'S SPAGHETTI SAUCE



Linda's Spaghetti Sauce image

This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. I don't normally add sugar but based on reviews I've added it in.

Provided by momaphet

Categories     Sauces

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 (28 ounce) can tomato sauce
1 (28 ounce) can tomato puree
2 (7 ounce) cans tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
4 garlic cloves, coarsely chopped
1/2 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon fennel seed (optional)
1/2 cup dry red wine, good quality
1 1/2 lbs ground beef
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon sugar (optional)

Steps:

  • In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
  • Stir frequently; do not allow sauce to stick; lower heat if needed.
  • While sauce is cooking, brown beef and onion; drain well.
  • Add hamburger to the sauce at the end of the hour.
  • Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
  • Simmer for additional 1/2 hour.
  • Serve over your favorite pasta with Parmesan cheese.

Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 1222.6, Carbohydrate 26.4, Fiber 6, Sugar 15.8, Protein 21.3

LINDA'S SPINACH PASTA FRESCA



Linda's Spinach Pasta Fresca image

Spinach fettucine made quick and easy This is a great pasta on it's own or mixed with any of my other Pasta Fresca recipes which I have submitted to this site. If you decide to mix the pastas you should cook them separately since the cooking times will all be a little different for each batch. I hope you try this - Just make sure you use chopped frozen spinach, thawed and squeeze the spinach very dry and chop it very fine.

Provided by Secret Agent

Categories     European

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 cup frozen spinach, thawed and wrung dry and chopped very finely
4 cups unbleached flour
4 large eggs

Steps:

  • Whiz the spinach and flour together in the food processor.
  • Add the eggs and pulse a few times, scrape the bowl and process until the dough comes together. It should be dry but hold together when you squeeze some in your hand.
  • Dump into a large zip lock baggie and press the dough together to form into a log.
  • Refrigerate for 30 minutes to relax the gluten.
  • Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days.
  • Keep everything heavily floured.
  • After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
  • Choose the fettucine cutter for this recipe and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
  • Let the pasta dry for a few minutes and separate into four servings.
  • To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
  • TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.

Nutrition Facts : Calories 537.8, Fat 6.2, SaturatedFat 1.8, Cholesterol 186, Sodium 102.4, Carbohydrate 97.4, Fiber 4.5, Sugar 0.8, Protein 20.6

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