Lemon fettucine with tempeh, spinach and tomatoes

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I discovered Capone Foods in Somerville a while back, and have fallen completely in love with their Lemon Fettuccine - it’s fresh, zesty, and delightful. I was having a bit of trouble coming up with a sauce to make with it, however, as traditional sauces tend to be too heavy and overpower the lemon.

This sauce was perfect - a quick pantry sauce using really good kitchen-ready tomatoes, a bit of basil, olives, capers and spinach. The cubed tempeh (a delightful soy/grain product that’s really worth checking out, although you can also substitute white beans if you can’t find the tempeh). My secret touch, a hit of cinnamon and a bit of Dijon, complements the lemon in the fettuccine perfectly.

This’ll make enough sauce for about 2 decent-size servings of fettuccine. If you can’t find lemon fettuccine, add about a half teaspoon of fresh lemon zest to the sauce. Definitely get fresh fettuccine for this - it’s SO worth it.

To make it: 

Ingredients:

  • about 1-1/2 cups good kitchen ready tomatoes
  • handful of good marinated olives (I used a kalamata/green olive blend)
  • about 1 cup chopped fresh spinach
  • 1/2 block tempeh, cubed (or 1 cup of cooked white beans - but tempeh’s better)
  • 1 tsp salt-packed capers (or vinegar-packed with a pinch of kosher salt)
  • 1 tsp mild dijon mustard
  • 1/4 tsp ground cinnamon
  • 1/2 tsp herbes de provence
  • 1 tbsp fresh basil
  • 2 tbsp olive oil
  • salt/pepper to taste (this doesn’t need much salt)
  • about 2 handfuls of lemon fettuccine (or plain fettuccine)

Put about a gallon of water on to boil. In a large sauté pan, heat olive oil over high heat and add tempeh. Fry for a bit until it starts getting brown, lower heat to a low-medium and add spinach. Continue moving around until spinach starts to wilt, then add capers, olives, herbes de provence and salt (if needed). Stir to combine, then add tomatoes, cinnamon, dijon and pepper to taste. Continue to heat over low-medium heat, stirring occasionally, until water starts to boil. When it boils, add fettuccine and move it around for 2-3 minutes (that’s REALLY all you need). Use tongs to remove fettuccine onto plates, and add about 1/4 cup of the pasta water to the sauce, stirring to combine. Top fettuccine with sauce and a couple of basil leaves.