One Dish Meal: Fettuccini With Spinach and Sundried Tomatoes

Fettuccini with spinach and sundried tomatoes

A delicious, one dish meal of fettuccini with spinach and sundried tomatoes. Also known as my attempt at having a tomato sauce-less pasta without giving up the tomatoes completely.

Fettuccini With Spinach and Sundried Tomatoes

Recipe by Dee


  • 5 whole black peppercorns

  • 1 garlic clove

  • 1/4 tsp. coriander seed

  • 1/8 tsp. ground cumin

  • 1 tbsp. unsalted butter

  • 4 sundried tomatoes, diced about 2 tbsp

  • 2 cups spinach

  • 1 serving fresh or dried pasta

  • 1 cup filtered water

  • 1/4 cup finely grated sharp white cheddar cheese

  • Fine sea salt to taste


  • If using dried pasta, fill a 2.5 quart saucepan with water and place over medium-high heat. Bring the water to a boil, then add the dried pasta. Cook the pasta for 3 minutes less than the recommended cook time. Reserve 1 cup of the pasta water and drain the rest. Set the cooked pasta aside and wash the pan.
  • Place the peppercorns, garlic clove, coriander, and cumin in a mortar and pestle and grind into a paste.
  • Set the clean 2.5 quart saucepan over medium heat. Once it is hot (a drop of water should sizzle and disappear) add the butter. Once the butter has melted, add the crushed spices and garlic to the saucepan. Cook, stirring constantly, until fragrant, about 30 seconds. Add the diced sundried tomatoes to the saucepan, stirring for 30 seconds more.
  • Add the cup of water and bring to a boil, then add the spinach and pasta. Cook, stirring constantly, for 3 to 5 minutes or until the sauce has reduced to a thick sauce and the pasta is cooked through. Add the cheese and stir for 1-2 minutes. Taste and add salt as needed. Remove the pan from the heat and let cool for a few minutes. Enjoy!


  • This dish comes together quickly, so measure everything out in advance.
  • Use filtered water if you make this dish with fresh pasta. If you are using dried pasta, save a cup of the pasta water before draining and use that. 
  • Keep the liquid at a boil and stir constantly. The more it boils, the quicker the sauce reduces. This is particularly important if you use fresh pasta since it cooks quickly.
Fettuccini with spinach and sundried tomatoes

Ramblings: It Doesn't Have to be Tomato Sauce

I can’t even describe how long it took me to get out of the pasta and tomato sauce rut.

First, it was Ragu, and I don’t mean the homemade kind, and then it was canned crushed tomatoes.

(As I was editing this post, I realized that the brand Ragu is based on traditional ragu/ bolognese. Yeah… I was today years old when… Anyway, back to business.)

Now, to be clear, I have nothing against Ragu. That sauce was the stuff of my childhood.

But that tomato sauce had me in a chokehold.

As in, if it wasn’t spaghetti and meat sauce, I didn’t want it.

(This does not include mac and cheese. Mac and cheese is the love of my foodie life, but that’s another ramble for another day.)

And it’s not even like I don’t own pasta cookbooks with non tomato-based sauces.

I own several.

But my brain is juvenile at times and often defaults to tomato sauce.

However, since starting this blog, I’ve branched out and made several different pasta recipes that are really good.

(I have four pasta recipes on my Substack if you’re interested… or if you’re still reading this ramble and are still interested)

And, of course, there’s this fettuccini with spinach and sundried tomatoes.

And yes, I know, tomatoes, but it isn’t a tomato sauce, so it doesn’t count.

Anyway, I hope you enjoy the recipe, and I’ll see you in a few with the next one! 

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