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Fresh Matcha Pasta

Developed by Jack Achenbach, RDN, LD

This week in class we were tasked with utilizing a unique ingredient to create something wonderful. Instead of using matcha powder for the typical tea we decided to use it to create some delicious homemade pasta. To top it all off we served it with a sauté of summer vegetables and a squeeze of lemon. 

Servings: 5

Serving Size: 1 cup 

Prep Time: 15 minutes

Ingredients:

Matcha powder

Semolina flour

Salt

Water

Olive oil

Garlic cloves, minced

Onion, diced

Zucchini, diced

Cherry tomatoes, halved

Baby spinach

White pepper

Tarragon

Lemon juice

Pasta

2 T.

2.5 c.

1/2 t.

1 c. + 2 T.

Saute

2 T.

4 E.

1/4 c.

1/2 c.

1/2 c.

3/4 c.

1/4 t.

1/4 t.

1 T.

Directions:

In a large mixing bowl, mix together all ingredients for the Matcha pasta. 

Cover and let rest for 20 minutes. 

Divide dough into 4 equal portions and pass through pasta machine from setting 8 to setting 4 one at a time. Flour with semolina to prevent pasta from sticking.

Pass through linguine cutter and boil in salted water for 2 minutes.

Meanwhile sweat onion and garlic in Matcha oil over medium heat. Add zucchini and cook until soft. Add remaining ingredients and cook until spinach wilts.

 

To Serve:

Drizzle pasta with olive oil and top with the sauteed veggies!

 

Cooking note:

Don't forget to salt your pasta water, otherwise your pasta will turn out bland!

 

Storage Instructions:

Best if consume day of.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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