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94% would make again

Spinach Pasta

Tasty Team


for 2 servings

  • 1 tablespoon olive oil
  • 5 oz spinach (140 g)
  • 2 cups all-purpose flour (250 g)
  • 1 tablespoon salt, plus ¼ teaspoon, divided
  • 2 tablespoons water
  • vegetable, roasted, for serving
  • pesto, for serving
  • fresh basil, for serving

Nutrition Info

    Calories 591
    Fat 8g
    Carbs 110g
    Fiber 5g
    Sugar 0g
    Protein 16g

Estimated values based on one serving size.


  1. Bring a large pot of water to a boil.
  2. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
  3. Add the spinach to a food processor and process until finely chopped.
  4. While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
  5. While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
  6. Remove the dough from the food processor and knead on a floured surface to form into a ball.
  7. With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
  8. With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
  9. Roll the strips into thick noodles.
  10. Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
  11. Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
  12. Toss with roasted vegetables and pesto and top with basil.
  13. Enjoy!

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