Spinach Fettuccine, Oh So Tasty!

Your pasta just got healthier!


Nobody knows when pasta became the next big thing in the world of healthy eats. Being high in fiber and garnering a reputation as a less-fattening carb, you’re sure to see pasta in between the greens and pressed juices of your local wellness store. Not to mention it’s a great canvas to work with – mix in your sauce and toppings of choice, and you’ve got yourself a full meal. For this Spinach Fettuccine with Mussels and Fresh Tomato Sauce recipe by Chef Massimo Veronesi, we’re taking one step further by making your favorite carb dish even healthier. Enjoy!

Preparation time: 1 hour 30 minutes | Serves 2


  • 10mL extra virgin olive oil
  • ½ bunch parsley, chopped

For the Spinach Pasta

  • 300 grams flour or all-purpose flour
  • 2 eggs
  • 1 pinch salt
  • ½ tablespoon olive oil
  • 50 grams spinach, boiled, strained, and chopped finely

For the Mussel Tomato Sauce

  • 1 small onion, finely chopped
  • 3 pieces garlic cloves, thinly sliced
  • 60mL olive oil
  • 6 local tomatoes, diced
  • 1 small canned tomato, crushed salt and pepper, to taste
  • 500 grams fresh mussels, washed and cleaned
  • 6 basil leaves, julienned


For the Spinach Pasta

  1. Combine the flour, eggs, salt, olive oil, and chopped spinach in a kitchen bowl. Mix all the ingredients with a fork until combined. Then, using your fingers, knead the mixture until a smooth and consistent dough is formed. Wrap the dough in plastic and refrigerate for at least 1 hour.
  2. Use a rolling pin to flatten the dough to a 1 ½-mm thickness. Cut in 3-mm thick strips and arrange the fettucine on a lightly-floured kitchen tray.

For the Mussel Tomato Sauce

  1. Saute the minced onion and thinly-sliced garlic in olive oil until golden. Add the diced local tomatoes and crushed canned tomatoes. Cook for 10 minutes, then season with salt and pepper to taste.
  2. Add the mussels and cover the pot with the kitchen lid. When they start to open, add the julienned basil and cook for a few more minutes. Remove the mussels from the sauce, and set aside.

To Assemble

  1. Boil the fettuccine in salted water. Once al dente, strain and mix with the tomato sauce.
  2. Arrange the pasta in a plate or serving dish, garnishing it with the open mussels and the remaining sauce. Drizzle with a bit of extra virgin olive oil and garnish with chopped parsley.

Chef’s note: You can prepare the fettuccine in a day in advance and store in the refrigerator. “Al dente” means cooked until firm to the bite.

Editor’s note: You may also opt to use premade pasta for the recipe.

For more recipes, check this out!