See Also: Spinach-Garlic Pasta with Garlic-Onion Sauce(recipes)
Garlic-Onion Sauce(recipes)
Pasta with Fresh Vegetables in Garlic Sauce(recipes)
Chicken & Mushrooms with Pasta & Roasted Garlic Sauce(recipes)
Quick Garlic-Onion Ring(recipes)
Sauteed Spinach With Garlic(recipes)
Roasted Garlic and Spinach Spirals(recipes)
Stir-Fried Spinach with Garlic(recipes)
Grilled Five-Spice Fish with Garlic Spinach(recipes)
Roasted partridge with garlic jus and spinach with nutmeg(recipes)

Spinach-Garlic Pasta with Garlic-Onion Sauce (recipes)


Spinach-Garlic Pasta with Garlic-Onion Sauce

Yield: Makes 2 to 4 servings



Ingredients:



1/2pound fresh spinach, trimmed

2whole eggs

4egg yolks

1-1/2cups all-purpose flour, divided

1tablespoon olive oil

6large cloves garlic, minced

1/2teaspoon salt

Garlic-Onion Sauce (recipe follows)

Grated Parmesan cheese (optional)









Preparation:





1.To blanch spinach, heat 1 quart of lightly salted water in a 2-quart saucepan over high heat to a boil. Add spinach; return to a boil. Boil 2 to 3 minutes until crisp-tender; drain and immediately plunge into cold water to stop cooking. Drain in colander; let stand until cool enough to handle. Squeeze excess moisture from spinach; finely chop.2.Place 1 cup flour on cutting board. Make a well in center. Whisk whole eggs, yolks and olive oil in small bowl until well blended. Gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.3.Add spinach, garlic and salt. Mix, working in more flour as needed.4.Place dough on lightly floured surface; flatten slightly. Knead dough about 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Cover with plastic wrap. Let dough stand 15 minutes.5.Unwrap dough and knead briefly. Roll out dough to 1/8-inch-thick circle using lightly floured rolling pin. Let rest until dough is slightly dry but can be handled without breaking.6.Lightly flour dough circle; roll loosely onto rolling pin. Slide rolling pin out; press dough roll gently with hand and cut into 1/4-inch-wide strips. Carefully unfold strips.**Fettuccine can be dried and stored at this point. Hang fettuccine strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. Dry for at least 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook fettuccine in large pot of boiling salted water 3 to 4 minutes just until tender. Drain in colander.7.Prepare Garlic-Onion Sauce.8.Cook pasta in large pot of boiling salted water 1 to 2 minutes just until tender. Drain in colander; place in large bowl. Toss sauce over pasta. Serve with cheese. Garnish as desired.







Garlic-Onion Sauce

Yield: Makes about 2-1/4 cups



Ingredients:



12large cloves garlic

1/2cup butter

1tablespoon olive oil

1pound Vidalia or other sweet onions, sliced

1tablespoon honey (optional)

1/4cup Marsala wine









Preparation:





1.To quickly peel garlic cloves, trim off ends. Drop garlic into boiling water. Boil 5 to 10 seconds. Remove with slotted spoon and plunge into cold water. Drain. Peel garlic and chop enough to equal 1/3 cup.2.Heat butter and oil in large skillet over medium heat. Add onions and garlic; cover and cook until soft. Add honey, if desired; reduce heat to low. Cook, uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10 minutes more.