pasta with vegetables

Name: pasta with vegetables
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 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; 1/2 lemon, juice of; 2 eggs; 300 g flour; 200 g spinach

Submitted by cookoo

"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."

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Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 4

ingredients

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
¹⁄₂ lemon, juice of
2 eggs
300 g flour
200 g spinach

directions

boil spinach for a few minutes in water, then drain thoroughly& squeeze dry chop spinach fine.
mix spinach w/ eggs, and then mix with flour and knead a few minutes for a fairly firm pasta dough.
let dough rest for a few minutes tightly wrapped in plastic wrap.
roll pasta out, and cut into somewhat even strips about 1/4" wide with a pizza cutter.
dry pasta for a few minutes.
bring a big pot of water to a rollicking boil, add some salt.
drop the pasta into the water (add no oil!).
place the veggies in a serving bowl.
remove the pasta directly to the bowl w/ veggies when the water foams aggressively.
it should still be quite firm.
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.
either way, get it into the veggies as hot as possible.
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!).