Kitchen Challenge: Spinach Fettuccine with Mixed Veggies, Garlic, and Olive Oil – Feb 8

This recipe came from the back of a box on DeBoles Pasta. 🙂 I was really skeptical to try spinach fettuccine, but gave it a shot. I do have to say, I LOVE IT!! Probably one of my new favorites.

The recipe is technically called Fettuccine with Broccoli Rabe, Garlic and Olive Oil, but I of course, changed it! Broccoli makes me bloated (to much information?!?!) and I didn’t have any, so I used a frozen mixed veggies and added in, yup, Jalapeño Pepper. 🙂 Enjoy!


Spinach Fettuccine with Mixed Veggies, Garlic, and Olive Oil

Serves 4


  • 8 oz package of DeBoles Spinach Fettuccine Pasta
  • ½ cup extra virgin olive oil
  • 4 garlic cloves, thickly sliced
  • 1 teaspoon of hot red pepper flakes
  • 1 jalapeño pepper (same length as this recipe)
  • 1 frozen package of mixed veggie, thawed
  • ½ cup of freshly grated Parmesan cheese
  • Sea Salt and coarse ground black pepper


  1. Cook pasta according to package directions. Drain.
  2. In a large skillet, heat 1/4 cup oil over a medium heat. Add the garlic and cook until golden, about 3-4 minutes.
  3. While waiting, slice jalapeño pepper, remove seeds, and dice. Add to skillet.
  4. Add the red pepper flakes and cook for another 30 seconds.
  5. Add defrosted package of mixed veggies
  6. Add ½ cup of cooking water and cover. Cook for 5 minutes, stirring occasionally until mixed veggies are tender.
  7. Add an additional 1/4 cup of the EVOO. Add drained pasta, toss to coat evenly, cover and cook 1 minute longer.
  8. Divide pasta between four bowls. Sprinkle generously with cheese and serve immediately.

That’s it!! SO EASY!! I think this takes a new turn on eating comfort food, don’t you? AND by the way, we didn’t have any leftovers!

So, what ingredient do you want to see next week?

Much Love,

If you’re a newbie here, welcome!