Nordic-Inspired Herbed Pasta with Spinach and Beetroot

Ingredients

In this Nordic adaptation, we incorporate traditional Nordic ingredients like beetroot and spinach, which add vibrant colors and freshness to the dish. Additionally, we infuse the pasta with dill and parsley, giving it a unique Nordic twist. We alse have the original recipe for Paglia e fieno, so you can check it out.

• 250g (8.8 oz) green spinach pasta 250g (8.8 oz) green spinach pasta
• 250g (8.8 oz) beetroot pasta 250g (8.8 oz) beetroot pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup fresh spinach leaves 1 cup fresh spinach leaves
• 1 cup cooked beetroot, diced 1 cup cooked beetroot, diced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 10g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Cook the green spinach pasta and beetroot pasta separately according to package instructions. Drain and set aside.
2. 2.
   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. 3.
   Add the cooked green spinach pasta and beetroot pasta to the skillet. Toss gently to combine.
4. 4.
   Add fresh spinach leaves, cooked beetroot, dill, and parsley to the skillet. Stir well to incorporate all the ingredients.
5. 5.
   Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until the spinach wilts slightly.
6. 6.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before using them in the recipe to remove any dirt or grit.
• Beetroot — If using fresh beetroot, peel and cook it until tender before dicing it for the recipe.

Tips & Tricks

• For added creaminess, you can toss the cooked pasta with a drizzle of olive oil or a dollop of vegan butter before adding it to the skillet.
• Feel free to experiment with different herbs such as thyme or chives to customize the flavor profile of the dish.
• To make it more filling, you can add some toasted pine nuts or crumbled feta cheese as a garnish.

Serving advice

Serve the Nordic-inspired herbed pasta with spinach and beetroot hot, garnished with a sprinkle of fresh dill and parsley. Pair it with a side of crusty bread or a simple green salad for a complete meal.

Presentation advice

To enhance the visual appeal, arrange the pasta on a white plate, allowing the vibrant colors of the beetroot and spinach to stand out. Garnish with a sprig of fresh dill and parsley for an added touch of freshness.