I feel like I needed to do a post after the first post from today (It’s amazing how one simple  complex change can make you feel ten times better.)

Today I disable email on my phone and didn’t check fb, twitter, or emails (besides work) for eight hours and it felt good.  At lunch, I came home, made up some spring rolls, sat outside and read (leaving my computer behind at work.)  Even when I did check it my brain instantly signaled that I didn’t want to linger. (If you want to catch up as to why this important, click here.)

Instead I took an extra long walk with the dog, walked to work (it’s marvelous outside), practiced piano, read a couple chapters from Beethoven’s biography, made a coffee stout bundt cake, and mowed the lawn (on top of classes, lessons, and rehearsal.)  I know it’s only the first day but dang, I feel good.  I’ve been getting tired around 11 am and I’ve blamed the slight bought of anemia I’ve had, but honestly, I think it was how much I was on the computer and not focused.  I can’t tell you how many times I thought, “oh I’ll just check this or oh I’ll just tweet that” but then, it felt good not to.

Now I’m sitting outside, with a glass of wine, feeling highly accomplished.

So accomplished that I felt I wanted to share this recipe with you.

I’ve already received two wonderful gallon bags of spinach from the csa and when you’re a family of one, you start finding ways to add spinach to everything.  However, I really wanted a dish that would showcase just the spinach (as I feel it sometimes gets shoved back as an “extra.”)  This red spinach has such a lovely flavor that it’s a shame to hide it!

I don’t think you can get an easier than pasta with a little melted butter and spinach.  I don’t even cook the spinach but rather toss it with the melted butter and warm pasta- you keep more nutrients and I think it taste better!  I also am using rosemary I dried from last summer (which I think has better flavor than the dried from the store- so you may want to go with fresh!)

If you are running short on time you can always use store bought pasta but I think that the hearty whole wheat helps make the dish.  I’ve opted to stop using my kitchen aid attachment to make pasta (for the time being) to hopefully show everyone how easy it is (and you don’t need any special equipment.)  You can also watch my ravioli video that shows the first few steps!


Spinach and Homemade Pasta with Garlic Butter Sauce

  • Author: Erin Alderson
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 2


  • 3/4 cup flour
  • 1 egg
  • 1 1/2 tablespoons water
  • pinch salt
  • a couple handfuls of spinach
  • 2 tablespoons butter
  • 1 clove garlic
  • 2 teaspoons dried rosemary, crushed


  1. Combine whole wheat flour and salt on a clean surface. Make a well, add egg and water. Using a fork, whisk egg and slowly begin to incorporate flour.
  2. Continue to incorporate flour and a paste will soon form. Continue to mix (eventually ditching the fork for your hands) and knead dough into a smooth ball.
  3. Let sit for 20-30 minutes.
  4. Roll out dough to as thin as you can still handle. Using a knife or a pizza cutter (classy, I know), cut strips of pasta. You can also use a pasta roller/maker (which makes this easier.)
  5. Bring a pot of water to a boil. Toss pasta in and let cook for 3-4 minutes, pasta should rise to the top.
  6. Melt butter in sauce pan. Add in garlic and rosemary, cooking until garlic is fragrant. Toss with freshly cooked pasta and spinach. Let cook for a minute or two until spinach just begins to wilt. Serve with a bit of grated parmesan cheese.


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