Spinach Fettuccini Pasta Recipe: Summer in a Bowl

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Spinach Fettuccini Pasta Recipe: Summer in a Bowl

As an Italian, you can bet I love pasta and I have fallen very, very hard for this Spinach Fettucini Pasta Recipe: an easy, eye-appealing meal in one. Let’s dig in to this excellent recipe.

Since discovering this simple recipe in the latest Every Day with Rachel Ray Magazine, I have made this recipe for Spinach Fettuccine once a week. Who can blame me? It’s so easy and so very good.

Easy Spinach Fettuccine Pasta Recipe

Spinach Fettucini Pasta Recipe

Spinach Fettucini Pasta Recipe

There’s nothing complicated about this pasta recipe either. First, you will cook the pasta. Do not overcook it! Cook only until your pasta reaches the al dente stage where you will drain the pasta BUT save the water. While the pasta is cooking, you will get to work on another part of the recipe. This time, you need to cook the strips of salami. It only takes 3 minutes at the most. You want it to be crisp. That crispiness adds a bit of interest.

After the salami is done, you will set it to the side so you can cook the garlic in olive oil for a minute. Then, stir in the cabbage, the seasoning, and cook for a couple of minutes. Next, the arugula gets thrown in. Once it has wilted, you will add the pasta and the reserved pasta water to the skillet.

Toss it to combine the ingredients. Season again, then carefully top it with cherry tomatoes, the Parmesan cheese, and the crisped salami. Admire the colors. Savor the smells. Serve it immediately. Plan for the next time you will make it again. It’s the best using tomatoes fresh from the farmer’s market–or your very own garden.

Simple Pasta Recipe

Great Homemade Recipes

Hint: when you buy the Napa cabbage from the store, make sure the clerk rings you up for the right item. They frequently confuse it with bok choy for some reason.

I haven’t really made too many recipes with fettuccine. I don’t know why. The colors of the tomato and spinach fettuccine made our boys excited to try this recipe. Now, I’m coming up with other ways to use it. I enjoy the salami in this recipe. Given the fact that my youngest and I need lots of protein to avoid “crashing,” I especially enjoy it. It gives me the pasta I love and crave while including a bit of protein I may not have had otherwise.

I like to play around with this great pasta recipe. You should too. Switch around cheeses. Switch around pastas. Throw in a handful of spinach. Always add tomatoes. Think about how else you can make it your own. Then, try it. After you have reached pasta success, please do share your tips and tweaks in the comments section below. I love to read how other people get creative in the kitchen.

Spinach Fettuccini Pasta Recipe

Spinach Fettuccini Pasta Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4

Spinach Fettuccini Pasta Recipe

Slightly Modified from a recipe in Rachel Ray's Every Day June/July 2012 Magazine.

Such a pretty, delicious, and fast pasta!


  • 3/4 lb. Spinach and Tomato Fettuccine
  • 2 oz. Salami, Thinly Sliced, Cut into 1" Strips
  • 3 Tablespoons Olive Oil
  • 4 Cloves Garlic, Minced
  • 1/2 Napa Cabbage, Quartered and Sliced
  • Salt and Pepper
  • 1 5 oz. Package Baby Arugula
  • Parmesan Cheese (Optional)
  • Cherry Tomatoes, Halved (Optional)


  1. Cook Pasta until al dente. Reserve 3/4 cooking water, and drain.
  2. Meanwhile, cook Salami in large, heavy skillet over medium-high heat. Stir occasionally until crisp, 2-3 minutes. Set aside.
  3. Add Olive Oil and Garlic to pan and cook, stirring, until golden: 1 minute.
  4. Stir in Cabbage, Salt and Pepper, and cook until Cabbage is crisp-tender: 3-4 minutes.
  5. Add Arugula and cook, tossing, until wilted.
  6. Add drained Pasta and reserved Cooking Water to skillet. Toss to combine.
  7. Season with Salt and Pepper.
  8. Top with Cherry Tomatoes, Parmesan Cheese, and Salami. Serve.

Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is Little Indiana.

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By |2016-03-26T21:16:31+00:00June 20th, 2013|Eat, Little Towns, Recipes|0 Comments

About the Author:

Jessica Nunemaker is the Owner of Little Indiana.com. More than a website, Little Indiana is a book, "Little Indiana: Small Town Destinations" (IU Press) awarded first place in the "Best in Indiana Journalism for a Nonfiction Book" by the Indiana Chapter of the Society of Professional Journalists. Little Indiana is also a bi-monthly newspaper column in a local paper and a PBS segment on the former Emmy award-winning program, "The Weekly Special."

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