pasta with vegetables

fresh pasta is fabulous, and the raw vegetables just showcase it. based on a recipe i saw on molto mario - i think the spinach pasta is just miles better. good way to use up leftover vegetables. just make sure they won't turn to mush - eggplant, zucchini or potatoes won't work.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2 -3  cups  hard  vegetables, diced fine (carrots, celery, cauliflower, bell peppers, red/sweet onions etc, no zucchini - which would turn to)
• 1  clove  finely chopped garlic
• 1  pinch  chili flakes
• 2  tablespoons extra virgin olive oil
• 1⁄2  lemon, juice of
• 2  eggs
• 300  g flour
• 200  g spinach

Directions

1. boil spinach for a few minutes in water, then drain thoroughly& squeeze dry chop spinach fine.
2. mix spinach w/ eggs, and then mix with flour and knead a few minutes for a fairly firm pasta dough.
3. let dough rest for a few minutes tightly wrapped in plastic wrap.
4. roll pasta out, and cut into somewhat even strips about 1/4" wide with a pizza cutter.
5. dry pasta for a few minutes.
6. bring a big pot of water to a rollicking boil, add some salt.
7. drop the pasta into the water (add no oil!).
8. place the veggies in a serving bowl.
9. remove the pasta directly to the bowl w/ veggies when the water foams aggressively.
10. it should still be quite firm.
11. if you have a pasta colander that fits in the pot of water this helps, but otherwise, you could just drain in a colander or pick the pasta out with a pair of tongs.
12. either way, get it into the veggies as hot as possible.
13. add garlic, chili flakes, oil and lemon, stir and serve with either a sprinkling of basil chiffonade, or parmigiano, or both (or your own fresh herbs!).