Pasta/Grain Product | Vegetarian Low Fat

Spinach Noodles

Spinacia oleracea (spinach) + Triticum aestivum (wheat) Allergens: Wheat, Eggs (if present)
Spinach Noodles

Sourcing & Taxonomy

  • Family Amaranthaceae (spinach), Poaceae (wheat)
  • Primary Cuisine Italian, International
  • Seasonality Year-Round
  • Source Wheat flour, spinach puree/powder, eggs (optional)

The Forktionary Angle

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Definition

Pasta made with spinach incorporated into the dough, providing a mild earthy flavor, a distinctive green color, and added nutrients.

Sensory Profile

TasteMildly earthy, subtle spinach flavor, savory, neutral base
TextureChewy, firm (al dente), smooth
AromaSubtle green, earthy, starchy
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 cup cooked (140g)
Calories130 kcal
Total Fat1g
Saturated Fat0.2g
Trans Fat0g
Cholesterol10mg
Protein5g
Total Carbohydrate25g
Dietary Fiber2g
Total Sugars0.5g
Calcium20mg
Iron0.8mg
Potassium100mg

Chef’s Secret

To retain maximum green color, cook al dente and immediately rinse with cold water if not serving immediately, or ensure spinach is blanched and pureed well into the dough.

Substitutions

Best Match

Egg Noodles

1:1

Similar texture and richness, often used interchangeably in dishes.

Regular Pasta

1:1

Most common substitute, neutral flavor, identical texture.

Zucchini Noodles

1:1

For a low-carb, gluten-free, fresh vegetable alternative; will be softer.

Kale Pasta

1:1

Similar green color and vegetable addition, slightly more robust flavor.

Buying Guide

Check ingredients for egg content if vegan; look for vibrant green color.

Flavor Pairings

Cream sauces pesto garlic butter tomato sauces olive oil mushrooms chicken cheese.