Recipe Of The Week: Spinach Fettuccine

  • By Jessica Cerra
  • Published Jan 30, 2014
  • Updated Mar 9, 2016 at 4:02 PM UTC
Photo: Jessica Cerra

Sometimes a simple pasta dish is all you need to get the job done; it’s the perfect fuel and the perfect recovery food. This recipe combines spinach fettuccine, fresh sautéed spinach and a tangy tomato sauce. Style it out with some grilled shrimp or chicken for an extra boost of protein.


8 ounces spinach fettuccini
1 32-ounce can Italian stewed tomatoes
10 ounces or 8 heaping cups fresh spinach, washed and rinsed
1 cup dry white wine (Chardonnay)
1 shallot, finely diced
1 tablespoon garlic, finely minced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili flakes (optional for spicy)

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1. Heat the oil in a large, deep sauté pan over medium heat. Add the shallot, salt, and pepper and sauté for 5 minutes until golden. Add the garlic and sauté another minute.
2. Add the stewed tomatoes, wine, and spinach to the pan and let cook down, stirring occasionally, for 10-15 minutes.
3. In the meantime, bring a large pot of water to boil. Cook the fettuccine to super al dente. The pasta will eventually finish cooking in the sauce.
4. Once the sauce has cooked down, use an immersion blender, if available, to blend the sauce to semi-smooth in the pan. Alternatively, a blender or food processor can be used to pulse the sauce until it’s semi smooth (in this case the sauce will need to cool and then be reheated in the pan).
5. Once the pasta is done, drain in a colander and add to the pan with the sauce. Turn the heat down to medium-low and let cook for 2-3 minutes so the pasta can finish cooking and absorb the sauce.
6. Finish with the chili flakes if you like it spicy. Shaved Parmesan is also a great finishing touch.

More recipes from Jessica Cerra.

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