“fresh pasta is fabulous, and the raw vegetables just showcase it. based on a recipe i saw on molto mario - i think the spinach pasta is just miles better. good way to use up leftover vegetables. just make sure they won't turn to mush - eggplant, zucchini or potatoes won't work.”
1hr 5mins

Ingredients Nutrition

  • 2 -3 cups hard vegetables, diced fine (carrots, celery, cauliflower, bell peppers, red/sweet onions etc, no zucchini - which would turn to)
  • 1 clove finely chopped garlic
  • 1 pinch chili flakes
  • 2 tablespoons extra virgin olive oil
  • 12 lemon, juice of
  • 2 eggs
  • 300 g flour
  • 200 g spinach


  1. boil spinach for a few minutes in water, then drain thoroughly& squeeze dry chop spinach fine.
  2. mix spinach w/ eggs, and then mix with flour and knead a few minutes for a fairly firm pasta dough.
  3. let dough rest for a few minutes tightly wrapped in plastic wrap.
  4. roll pasta out, and cut into somewhat even strips about 1/4" wide with a pizza cutter.
  5. dry pasta for a few minutes.
  6. bring a big pot of water to a rollicking boil, add some salt.
  7. drop the pasta into the water (add no oil!).
  8. place the veggies in a serving bowl.
  9. remove the pasta directly to the bowl w/ veggies when the water foams aggressively.
  10. it should still be quite firm.
  11. if you have a pasta colander that fits in the pot of water this helps, but otherwise, you could just drain in a colander or pick the pasta out with a pair of tongs.
  12. either way, get it into the veggies as hot as possible.
  13. add garlic, chili flakes, oil and lemon, stir and serve with either a sprinkling of basil chiffonade, or parmigiano, or both (or your own fresh herbs!).

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