Best 5 Egg Noodles With Spinach Recipes

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Indulge in a culinary journey with our versatile egg noodles, masterfully paired with the vibrant flavors of spinach. Discover a symphony of textures and tastes in every bite. From the classic stir-fried noodles to the aromatic noodle soup, each recipe unveils a unique culinary experience. Embark on a delightful adventure as we guide you through a world of flavors, transforming simple ingredients into extraordinary dishes. Let your taste buds rejoice with every slurp and savor the delightful harmony of egg noodles and spinach. This comprehensive guide offers a diverse collection of recipes, catering to various dietary preferences and culinary skills. Whether you're a seasoned chef or a novice cook, we've got you covered. Get ready to tantalize your taste buds and impress your loved ones with these culinary creations.

Here are our top 5 tried and tested recipes!

UNIQUE SPINACH NOODLES



Unique Spinach Noodles image

These green spinach noodles have a very interesting texture and flavor--but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.

Provided by McKenzie Delling

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 5

1 ¼ cups torn spinach leaves
2 tablespoons water
1 egg
½ teaspoon salt
1 ¼ cups all-purpose flour

Steps:

  • Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
  • Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
  • Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 60.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 633.2 mg, Sugar 0.5 g

SPINACH AND EGG NOODLE CASSEROLE RECIPE



Spinach And Egg Noodle Casserole Recipe image

This spinach noodle casserole recipe is a family favorite and is actually pretty easy to make. Cheesy goodness, carb-tastic flavors, with lots of greens all lumped together in a casserole dish that tastes like magic.

Provided by Vera Sweeney - Lady and the Blog

Categories     Food and Drink

Time 25m

Number Of Ingredients 15

* 2 packages of frozen spinach
* 1 bag of egg noodles (a pound or so)
* 2 tablespoons of olive oil
* 1 onion chopped
* 4 garlic cloves chopped (I used a zester)
* 4 tablespoons of butter
* 2 rounded tablespoons of flour
* 1 cup of whole milk
* 1 teaspoon of nutmeg
* 2 egg yolks
* handful of cherry tomatoes (sliced in half)
* 1 cup panko breadcrumbs
* 1 cup parmesan cheese
* 1 cup (or 2) of shredded mozzarella cheese
* salt and pepper to taste

Steps:

  • Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles.
  • Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.
  • When spinach is done you have to drain it. I don't have a cheesecloth but if you do, squeeze all the water out. If you are like me - use your hands.
  • Add the spinach to the onions and garlic. Add sliced cherry tomatoes and cook for a few minutes.
  • Pour entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper.
  • Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens - around 5 minutes.
  • In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes.
  • Turn on your boiler.
  • Add the butter mixture to your pasta and stir together. Place in your pan.
  • Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don't burn the panko breadcrumbs. This is so important because my oven is evil!!!
  • When you feel good about your browning, take the dish out and serve!

Nutrition Facts : Calories 315 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 551 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

EGG NOODLES WITH SPINACH



Egg Noodles with Spinach image

A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.

Provided by Judy in Delaware

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

8 ounces wide egg noodles
¼ cup butter
1 onion, diced
1 clove garlic, minced
4 ounces baby spinach leaves
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
  • While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
  • Stir spinach mixture into the noodles; season with salt and pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g

EGG NOODLES WITH SPINACH



Egg Noodles With Spinach image

From "Lost Recipes"...Country Cooking, I think, is the magazine. I just have a copy of a page. This was originally called "Screaming Noodles" because of children's reaction to spinach being in the dish.

Provided by HisPixie

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb wide egg noodles
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes (to taste)
1 cup cottage cheese
1/2 cup parmesan cheese, grated
1/2 cup chicken broth
10 ounces Baby Spinach, fresh
1/2 cup parsley, fresh chopped
salt & pepper

Steps:

  • Bring 4 quarts of water to boil, add 1 TBL salt and the noodles. Cook, stirring often, until al dente.
  • Reserve 1/2 cup of the pasta cooking water, then drain the noodles and return them to the pot.
  • Heat the oil, garlic, basil, red pepper flakes, and 1/2 tsp salt in a medium saucepan over medium heat until sizzling about 1 minute.
  • Add the cottage cheese, Parmesan and broth and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes.
  • Stir the sauce into the noodles, adjusting the consistency of the sauce with the reserved pasta water as needed. Stir in the spinach, one handful at a time, and cook until wilted, abut 30 seconds. Add the parsley and season with salt & pepper.

Nutrition Facts : Calories 629.3, Fat 18.2, SaturatedFat 5.5, Cholesterol 115.7, Sodium 560.3, Carbohydrate 87.3, Fiber 5.7, Sugar 4.1, Protein 29.8

SPINACH AND FETA NOODLE KUGEL



Spinach and Feta Noodle Kugel image

This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for the baking dish
Kosher salt and freshly ground black pepper
One 12-ounce package wide egg noodles
3 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, finely chopped
4 scallions, chopped, white and green parts separated
Three 10-ounce packages frozen cut spinach, thawed and drained
4 large eggs, lightly beaten
2 cups heavy cream
1 cup sour cream
3 cups crumbled feta (about 16 ounces)
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
  • Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
  • Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
  • Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

Tips:

  • Choose the right noodles: For this recipe, it's best to use a flat, wide noodle like linguine or fettuccine. These noodles will hold the sauce well and won't get soggy.
  • Cook the noodles al dente: Don't overcook the noodles, or they'll become mushy. Cook them according to the package directions, or until they're just tender.
  • Use fresh spinach: Fresh spinach has the best flavor and texture. If you can't find fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out all the excess water before using.
  • Don't crowd the pan: When cooking the spinach, don't crowd the pan. If you do, the spinach won't cook evenly. Cook the spinach in batches if necessary.
  • Season the sauce to taste: The sauce is the key to this dish, so be sure to season it to taste. Add salt, pepper, and garlic powder until the sauce is flavorful.
  • Serve immediately: This dish is best served immediately after it's made. The noodles will start to absorb the sauce and become soggy if they sit for too long.

Conclusion:

Egg noodles with spinach is a delicious and easy-to-make dish. It's perfect for a quick lunch or dinner, and it's also a great way to get your daily dose of vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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