Easy Spinach Noodles with Roasted Red Pepper Sauce uses fresh spinach for garden green spinach pasta. Red peppers, garlic and basil make a flavorful sauce! This easy noodle dish can be made with fresh roasted peppers or jarred varieties.

Don’t let making pasta at home, scare you.
spinach pasta and roasted red pepper sauce
You can hand roll the dough and thinly cut or use a pasta machine if you own one.
spinach pasta sheet
You can easily. dry your pasta on a cooling rack if needed.
spinach pasta drying
The sauce I chose for these noodles is a basic, rustic pepper and garlic sauce. You can just substitute jarred or canned peppers from your pantry staples.
If you need a recipe to roast your own peppers you can find one here.

Easy Spinach Noodles with Roasted Red Pepper Sauce

Print Recipe

Servings 4 people

Ingredients

pasta
4 cups baby spinach
4 eggs
2 1/2 cups flour
1 cup reserved spinach cooking water
sauce
2 cups roasted red peppers, diced
2 cups baby spinach
2 tbsp chopped garlic
2 tbsp basil, julienne
1 tsp olive oil
1/2 tsp balsamic vinegar
salt and pepper to taste

Instructions

pasta
Bring 4 cups of water to a boil. Add spinach and cook just until wilted, about 2 minutes. Remove and drain. When cool, squeeze out excess water. Reserve the spinach water.
Puree spinach with 2 eggs. Set aside.
Mound flour on a cutting board. Make a well in the center, add the 2 additional eggs and spinach puree. Slowly add flour into the center as you mix. I use my hands, but a fork is fine. Add more flour to board if necessary and knead into a smooth dough. Add a little reserved spinach water if it's too dry. Roll into a ball and cover with a damp towel. Rest dough for about 15 minutes.
Roll out dough to about ¼-inch thickness and cut into desired shape by hand or machine. Allow noodles to air dry for several minutes.
Bring water to a boil. Add salt then carefully drop in noodles in small batches. Stir and return to a boil. Fresh pasta cooks quickly, in about 3 to 4 minutes. Drain and serve.
sauce
Combine all sauce ingredients in a food processor. Pulse until chopped.
Transfer to a medium saucepan and cook over medium heat until spinach wilts, flavors blend and sauce is thoroughly heated. Add a bit of pasta water if sauce seems too thick.