Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol
sauce recipe (1 serving)
fresh spinach several(3?) handfuls (blended with sauce)
oat milk ~1/3 c (or a diff unsweetened milk)
small pat of butter(flavor) + 3 spoonfuls olive oil
lots of black pepper + couple shakes garlic powder (or minced garlic)
tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)
Lots of pecorino romano or parmesan cheese (or both)
+
more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)
more cheese, black pepper, parsley etc for serving
Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.
With whole spinach pieces:
>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly
>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.
>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green
if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)
>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)
>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)
Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)
Pasta:
> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)
> drain + return to pot, add the sauce + stir
note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)
USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):
> microwave pasta by itself in a bowl/plate for 1 min, covered
> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)
(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)
(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)
> Top w extra cheese, black pepper, parsley and serve/eat immediately!!
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Zucchini Noodles with Pesto and Cherry Tomatoes
• 2 large zucchinis, spiralized into noodles 🥒
• 1 cup cherry tomatoes, halved 🍅
• 1/2 cup fresh basil leaves 🌿
• 1/4 cup pine nuts (or walnuts) 🌰
• 1/4 cup grated Parmesan cheese 🧀
• 2 garlic cloves, minced 🧄
• 1/4 cup extra virgin olive oil 🫒
• Salt and pepper to taste 🧂
• Lemon juice (optional) 🍋
Instructions:
1. Prepare the Zucchini Noodles:
• Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create long, thin strips.
• Place the zucchini noodles in a large bowl.
2. Make the Pesto:
• In a food processor, combine the basil leaves, pine nuts (or walnuts), Parmesan cheese, and garlic cloves.
• Pulse until the mixture is finely chopped.
• With the food processor running, slowly add the olive oil in a steady stream until the pesto is smooth and well combined.
• Season with salt and pepper to taste. If desired, add a squeeze of lemon juice for extra freshness.
3. Combine Ingredients:
• Add the halved cherry tomatoes to the bowl with the zucchini noodles.
• Pour the pesto over the zucchini noodles and tomatoes.
• Toss everything together until the zucchini noodles are well coated with the pesto and the tomatoes are evenly distributed.
4. Serve:
• Divide the zucchini noodles into serving bowls.
• Garnish with extra Parmesan cheese and a few basil leaves if desired.
• Serve immediately and enjoy! 🍽️
Tips:
• For added protein, top with grilled chicken, shrimp, or tofu.
• If you prefer warm noodles, you can lightly sauté the zucchini noodles in a pan for 1-2 minutes before adding the pesto and tomatoes.
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