Pasta Verde (Spinach) Tossed with Olive Oil, Garlic & Peperoncini and a Spring Green Tablescape

Spring has sprung!

Along with springtime, spinach is arriving in Southern gardens just in time to make some fresh spinach pasta!   Making pasta is so easy . . . and fun too!  You'd never know that including spinach in your pasta is healthier for you, because the taste is just as delicious as regular egg-and-flour-alone pasta.  A great thing about making your own pasta is that you can dry it and freeze it to use on those busy days when you want to have dinner on the table in a flash.  

You can enjoy these lovely sage green noodles in a rich Bolognese sauce or in a lighter sauce such as presented here:  olive oil, garlic, and dried red pepper flakes.  

Fast, delicious and good for your health!

For a perfect spring themed tables cape, use a lot of green in your place mats, napkins, and in this case, plate chargers with an old, used appearance.  Underneath the dinnerware are natural colored woven place mats that give a nice balance to all of the green in the tablescape.

a variety of textures adds interest to the place setting

when using a lot of pattern in your table linens, 

keep your dishes, flatware, and glassware simple 

always mix and match patterns

Pasta Verde

1 3/4 cups all-purpose flour, preferably Italian type 00.
extra flour for dusting the rolling surface
2 jumbo eggs, lightly beaten
1 cup cooked, drained and chopped fresh spinach

Place the flour in a mound on top of the table or counter.
Form a well in the middle of the mound.
Add the eggs and spinach in the center well.
Slowly mix everything together.
Knead for a few minutes, adding a little bit of flour if the dough is too wet.
Shape the dough into a ball and let rest for about 20 minutes.
Roll out the dough on a lightly floured surface.
Use a pasta machine to roll out the dough to your desired shape and thickness.
Or if you are fortunate, use an Italian 'chitarra' to create spaghetti or linguine noodle shapes.

Olive Oil, Garlic, and Peperoncini Sauce

1/4 cup extra virgin olive oil and about 1/4 stick of butter
2 large cloves garlic, mince
1/3 tsp. dried red pepper flakes (peperoncini)
grated Parmigiana Reggiano cheese (for garnish)

In a medium saucepan, on low heat, saute the garlic in olive oil.  
Do not burn.
Add the peperoncini and mix well.
Place the sauce in a large pasta bowl.
Drain the pasta and then pour the pasta into the bowl with the sauce (using a wee bit of pasta water still in the pasta).
Toss very well.
Serve and pass the cheese around the table to your guests.

you can also have a little bowl of dried red pepper flakes 

to pass around to your guests who may want a little more 'heat' in the sauce!

adding a few teapots crafted in the shape of spring lettuce

adds an extra touch of seasonal charm to the tablescape.

I've shared this spring time pasta recipe on Foodie Friday

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