Sneaky Mommy (St. Patrick’s Day Pasta)

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Spinach & Kale Fettucine

I’m a sneaky Mommy, and I don’t play by the rules.  Always one to look for ways to sneak vegetables into dishes so that my son will unknowingly devour something tasty and yet get some vitamins in him at the same time.  This last week I wrote the post on how to make your own pasta from scratch, with a promise to provide my journey through making Spinach or Kale pasta.  I’m so proud of how it turned out – it was so temptingly good that the moment I snapped the last pictures and mixed it in with the Alfredo Sauce, I ate some!

This recipe makes about 3 lbs of cooked pasta!  It called for 10 oz of spinach, but I didn’t want to use all the spinach we had (which was conveniently, 10 ounces… ), so I did about 3 to 5 oz spinach with some left over frozen kale I had from a couple of weeks ago that we never used up.

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Part of the Kale (this is not representative of the total amount)

 

The recipe is the same as when you make normal Fresh Pasta except for the addition of the spinach/kale.  Things you’ll need:

  • Rolling pin or Pasta Machine (you really do need one of these, otherwise the dough won’t get that satiny texture)
  • Large pot
  • 2 cups Flour (you can use All-Purpose or use other non-gluten mixes & flours *see bottom of post)
  • 3 eggs
  • Sea Salt or Kosher salt for the water
  • 10 oz of either Spinach or Kale or a mix of both

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For specific directions on how to make the dough for the noodles, click here (videos available that I used also in the post).  The only difference is that you mix the spinach & kale in with the eggs during the volcano phase of the recipe.

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You swirl from the middle-outward, constantly drawing in more flour

Tips I learned this time around making pasta:

  • Cut the pasta noodles with a pizza cutter that rolls!  It saves so much time, and is dramatically easier to use.
  • You do have to chop the kale and spinach pretty thin, but don’t stress over it.  Some cookbooks say it needs to be super fine, mine obviously wasn’t, and it still was chopped enough to incorporate easily.
  • This pasta tastes amazing!  You really can’t taste the kale or spinach too strongly, but somehow, it’s still there making a great overall flavor.  It was INCREDIBLE with the Alfredo Sauce, and made me so glad it was healthy and had a load of Vitamin A!

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Alfredo Sauce Recipe:

  • 6 tbs butter (3/4 stick or 1/3 cup)
  • 1/2 cup flour
  • 2 cups chicken broth (or water is fine)
  • 1 1/2 cups milk or half & half (to make it richer/creamier, add 1/2 heavy cream with 1 cup milk)
  • 5 oz Parmesan cheese (or to taste)

Cook butter until softened into a liquid. Stir in until well blended the flour (it will make a sticky doughy mess).  Remove from heat.

Add the chicken broth (or water) and milk/cream, put the pan back on heat and WHISK it thoroughly to incorporate the flour mixture into the sauce.  Bring to a boil, reduce the heat, and cook until the sauce is thickened and beautiful smooth and white, about 5 minutes.  Add the parmesan at the end, tasting to make sure the sauce has enough.

 

Enjoy your healthy St. Patrick’s Day-Green fettucine!!!  I know we will. 🙂

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3 thoughts on “Sneaky Mommy (St. Patrick’s Day Pasta)

  1. I never ate veggies until I got married. I ate them to please my new bride. Now I eat them to avoid unnecessary conflict.

    I am healthy because of her, but she does jazz up the veggies so I will eat them.

  2. They are healthy! I never ate them that much before I was married either… I didn’t like the taste of a lot of them (mostly just ate corn and green beans). But you know spinach leaves are nice in a sandwhich to me now, or in a salad…. The great thing about these noodles is that you don’t really even taste the veggies! It tastes just like regular pasta with a hint of a different flavor… but with the alfredo sauce you really don’t even notice it’s so creamy & cheesy and good. 🙂

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