Description

For those seeking a truly satisfying pasta experience while following a mindful eating plan, this recipe offers a delightful alternative. Despite the inclusion of egg in the dough, the resulting noodles boast a subtle flavor profile, allowing the other ingredients to shine. Prepare to enjoy a plate of chewy, slightly salty, and remarkably tender linguine, perfectly suited for complementing rich and substantial sauces.

The vibrant green hue of these noodles comes from a generous addition of spinach, adding not only visual appeal but also a boost of nutrients. When incorporating these noodles into your meal plan, consider that even mindful pasta alternatives are best enjoyed in moderation, similar to traditional pasta dishes: as a flavorful side or a component of a larger meal. Enhance your spinach linguine experience by pairing it with luscious, high-fat sauces such as creamy alfredo, fragrant pesto, or a simple yet satisfying butter sauce.

For a more complete and balanced meal, consider adding a portion of your favorite protein on top of the linguine. Complement the dish further with a small serving of sautéed low-carbohydrate vegetables. Creating these noodles involves a traditional approach, where the pasta is carefully dried before cooking.

For optimal storage, allow the noodles to air dry for approximately 24 hours, then store them in an airtight container in your refrigerator, where they will keep for several weeks. When ready to enjoy, simply boil the dried pasta until tender, just as you would with traditional semolina pasta. While freezing the cooked noodles is not recommended, you can freeze the raw dough for future use.

Preparation Time

Prep Time

24 h 20 min

Cook Time

15 min

Total Time

24 h 35 min

Nutrition Information

Per 1 serving serving

Calories

200 Kcal

Carbs

8 g

Fiber

4 g

Sugar

2 g

Protein

12 g

Fats

15 g

Saturated Fats 3 g

Unsaturated Fats 10 g

Cholestrol 50 mg

Sodium 300 mg

Potassium 200 mg

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Name: Keto Spinach Linguine Pasta Noodles
Prep time: PTNaNHNaNM
Cook time: 15 min
Total time: PTNaNHNaNM
Yield: 1 serving
Cuisine: Sides
Ingredients: 3 oz Spinach; 1 cup Almond flour; 0.5 tbsp Baking Aids Xanthan Gum; 0.25 tsp Salt; 0.5 tsp Apple cider vinegar; 2 large Raw egg, yolk; 2 tbsp Water

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Ingredients

Spinach

3 oz

Almond flour

1 cup

Baking Aids Xanthan Gum

0.5 tbsp

Salt

0.25 tsp

Apple cider vinegar

0.5 tsp

Raw egg, yolk

2 large

Water

2 tbsp

Instructions

Fill a large pot with water and bring it to a boil on your stove. When the water is boiling, add whole spinach leaves. Boil the spinach for only about 60 seconds. Then, drain the water, and use a slotted spoon to transfer the spinach to an ice bath to halt the cooking process and cool it down. Leave the spinach aside temporarily while you prepare the dough.

In a large mixing bowl, combine almond flour, xanthan gum, and salt. Stir the apple cider vinegar and egg yolks into the dry ingredients until you have a consistently crumbly, dry mixture. Remove the spinach from the ice bath and finely mince it on a cutting board. Place all the minced spinach in a cheesecloth or paper towel, and squeeze all the water out of the spinach until you re left with a green pulp. Stir the spinach and water into the mixing bowl until you have a sticky green dough.

Wrap the spinach pasta dough in plastic wrap, and gently press the dough into a flat disc or square to help it chill quickly. Chill the dough for 1 hour in your refrigerator before using. When you re ready to use, roll the dough out onto a sheet of parchment paper until it thick. Use Keto flour such as fine-ground almond flour or paleo baking flour to dust the dough. You can brush off any excess flour when you re done rolling out the dough.

Use the parchment paper to help you lift one edge of the dough and roll it into a tight spiral. If there are misshapen, floppy edges, slice them off. Slice -wide noodles from the roll, and gently unravel each noodle. When all the noodles are sliced, carefully arrange them on a plate and place them in your refrigerator, uncovered. Allow the noodles to dry out in your refrigerator overnight or for at least 24 hours.

Make sure your noodles are completely dry to the touch before you cook them. When you re ready to cook the noodles, fill a pot with water and bring it to a boil. You can salt your pasta water, but under-salt it compared to how much you d use when making wheat pasta. Add the dry noodles to your pot, and cook them at a rolling boil for 5-7 minutes. Frequently use a slotted spoon to keep the noodles separated and check the level of tenderness. Use your slotted spoon to transfer cooked noodles to a serving dish. Enjoy the spinach linguine pasta with your favorite Carb Manager Keto pasta sauce recipe or simple extra virgin olive oil.

Keto Spinach Linguine Pasta Noodles Recipe