Hand Rolled Tuscan Spinach Pici Pasta With Butter Garlic Sauce

Tuscan Spinach Pici Pasta covered in Garlic Butter Sauce with Hot Pepper flakes.

5 from 1 vote

Hand Rolled Tuscan Spinach Pici Pasta With Butter Garlic Sauce

Enjoy this simple Tuscan Spinach Pici Pasta, coated in butter garlic sauce, and topped with freshly shredded parmesan cheese. A comforting main meal that can be easily adapted and served all year round!

Prep Time15

Cook Time1

Reducing water in garlic butter sauce5

Total Time21

Course: Main Course Pasta, pasta side

Cuisine: Italian

Servings: servings

Calories: 718kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Spinach pici pasta

1 approx. 114 grams box of spinach 114 grams
1 cup of flour
⅓ cup olive oil
Pinch of salt

Garlic Butter Sauce

4 clove garlic
3 tablespoon butter
½ cup pasta water
Salt
Pepper
Red pepper flakes
Parmesan cheese

Instructions

Spinach Pici Pasta:

Put flour and spinach in food processor (or blender)
Pulse together until all the spinach is broken down
Slowly pour in the olive oil while continuing to run your food processor
When the dough is starting to stick together it’s time to take the dough to your rolling station
Pull off gumball sized pieces of dough and roll into spaghetti pieces
Boil slightly salted water
Place pasta into boiling water
Boil for approx. 1 and a half minutes, or until the pasta floats to the top of the pot
Add pasta to sauce of choice and enjoy!

Garlic Butter Sauce

Finely mince garlic
Melt down butter over medium heat on stove top
Add garlic to pan
Add pasta water to the sauce ¼ a cup at a time as it cooks down
Add salt, pepper and red pepper flakes
Put Spinach Pici Pasta in pan, coat in sauce
Plate up the Spinach Pici Pasta, great parmesan cheese and enjoy!

Notes

Storage: Leftover spinach pici pasta can be stored in an airtight container in the fridge for up to 3 days. I don't recommend freezing it, as the texture will likely change from the freezing and thawing process.

Nutrition