Pasta | Vegetarian

Spinach Fettuccine

Triticum aestivum (for wheat) + Spinacia oleracea (for spinach) Allergens: Wheat, Egg
Spinach Fettuccine

Sourcing & Taxonomy

  • Family Poaceae (wheat), Amaranthaceae (spinach)
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Wheat flour, spinach

The Forktionary Angle

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Definition

Flat, ribbon-like pasta infused with spinach, offering a vibrant green color and a subtle earthy flavor.

Sensory Profile

TasteMild, Earthy, Subtle spinach, Starchy
TextureChewy, Tender, Smooth
AromaMild, Cooked spinach, Wheat
AcidityLow

Technical Metrics

Nutrition Facts

Per 2 oz (56g dry)
Calories350 kcal
Total Fat1.5 g
Saturated Fat0.3 g
Trans Fat0 g
Cholesterol0 mg
Protein13 g
Total Carbohydrate70 g
Dietary Fiber3 g
Total Sugars2 g
Calcium20 mg
Iron2 mg
Potassium200 mg

Chef’s Secret

For a richer spinach flavor and color, use fresh spinach fettuccine. If using dry, ensure ample salt in the boiling water for best flavor absorption.

Substitutions

Best Match

Regular Fettuccine

1:1

Identical shape and texture, missing spinach flavor/color.

Spinach Linguine

1:1

Similar flavor/color, slightly narrower ribbon.

Tagliatelle

1:1

Similar flat, wide pasta shape.

Zucchini Noodles

1:1

Low-carb, gluten-free, vegetable-based alternative for similar shape, different texture.

Buying Guide

Look for vibrant green color and a firm texture when dry. Check ingredient list for real spinach.

Flavor Pairings

Cream sauces (Alfredo) pesto garlic and oil tomato sauces chicken shrimp mushrooms.