Homemade Spinach Fettuccine with Sautéed Vegetables


2 cups of whole wheat flour

2 eggs

1 cup of pureed spinach

1 tablespoon of olive oil

1 sprinkle of salt


3 tablespoons of olive oil

1 chopped garlic clove

¼ chopped onion

1 cup of diced basil

2 roasted red peppers

6 cherry tomatoes, halved


This dish is a simple and easy way to make homemade pasta. The first step is to make the dough. You want to pour the flour onto a hard surface, either a countertop or a large bowl. Make a well in the center of the flour, and crack the eggs into this well. You then can add the olive oil and the pureed spinach to the well.


Gradually mix together, until you have a dough-like consistency. Feel free to add more flour or water, depending on how the dough feels.

After this, it’s time to knead the dough. You’ll want to knead it for a good 5-10 minutes, until the dough is smooth. You can let it sit at this point for another good 5-10 minutes.

Then, it’s time to roll out the dough. You’ll want to roll it out as thin as possible, since the pasta will expand when placed in the boiling water.


After it is rolled out as far as possible, cut the dough into strips, the thickness depending purely on preference. I cut my dough to make it more like fettuccine.

Then, place the pasta in a pot with boiling water that has been salted. The pasta will rise to the top of the water when it is done cooking, in about 3-5 minutes.

The sauce was made by simply sautéing all of the vegetables in a pan on low heat.

Drain the pasta, toss with the sauce, and enjoy!

One thought on “Homemade Spinach Fettuccine with Sautéed Vegetables

  1. Pingback: Homemade Pasta Medley Tossed with Summer Vegetables | simply epicurean...

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