300 pasta spinach recipes

Homemade spinach pasta dough from scratch with flour, eggs, cooked spinach, and olive oil. Kneaded by hand and cut into any shape, yielding 1 1/4 pounds of fresh green pasta.

Creamy spinach and tomato pasta sauce built from fat-free cream cheese, frozen spinach, and chopped tomatoes. A 5-ingredient weeknight dinner that comes together while the pasta cooks.

Fresh spring spinach simply dressed with olive oil and umami-packed ingredients like sun-dried tomatoes, Parmesan and pine nuts with pasta to make it a simple yet sophisticated picnic friendly salad.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Vegetarian penne baked with broccoli, spinach, and white wine, topped with melted Parmesan and cheddar. A quick green-loaded pasta bake with nutmeg-scented vegetables.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.

Orange and spinach pasta salad with bow-tie pasta, fresh orange segments, baby spinach, and scallions, tossed in an Italian dressing spiked with orange juice and fennel. Bright, fresh, and lunchbox-ready.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

Spinach pasta with red peppers tosses wide spinach noodles in a garlic-heavy sauce of sauteed capers, basil, rosemary, and sweet red peppers. Light, vibrant, and oil-free.

Spinach pasta frittata made with leftover spaghetti, blanched spinach, fontina, and Parmigiano-Reggiano. A skillet-cooked Italian frittata di pasta with golden crusts on both sides.

This is the most excellent casserole I have ever eaten, good keeper.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Greek pasta with ziti, wilted spinach, browned mushrooms, garlic, kalamata olives, feta, and toasted almonds. A Mediterranean weeknight dinner in 30 minutes.