Capellini Verdi

I was watching one of Alton Brown’s episodes of Good Eats a few months ago and he mentioned that the average person never deviates from about 100 food items when they shop at the grocery store. It makes sense, too. Even if we use our groceries in different ways, for the most part what we buy is exactly the same each time. I think some of us have even a shorter list that we never stray from! Aside from not knowing about different items or how to use them, no one really has that much time to spend in a grocery store. Even if we do not write a list out, we have a mental list and we make it through each aisle fast enough to never have allowed our eyes to wander. I haven’t forgotten what Alton said, and I have made extra effort to purchase at least one new item per week.

Whenever I am in the refrigerated section of a grocery store, I always see different types of pastas. They are right next to the cookie dough and canned biscuits. I have become so accustomed to buying dry noodles growing up, that the fresh ones never have interested me. Although they expire faster than the easy-to-stock dry noodles, there are a few benefits. These noodles are fresh from the pasta maker and already tender. It only takes 1 minute to gently boil them and they are ready to eat! Also, for those who can never quite time their noodles–this is fantastic and every single time you will have tender and springy noodles ready to go. The flavor and texture of the noodles will make your guests wonder where you are hiding the pasta maker and where you find the time!

I whipped up this quick recipe based on ingredients that are always on my grocery list each week. Most of the items are green, but as I always say– you can make a few variations as needed. Prep and cook time is shortened significantly thanks to quick-wilt veggies and my new love of fresh pasta!

You will need:

  • 8 oz of capellini noodles (angel hair)
  • 2 fresh cups of baby spinach
  • 1 cup of partially thawed peas
  • 1/2 cup of feta
  • 1/2 cup kalamata olives
  • basil, dry or fresh
  • 21 seasoning
  • sea salt
  • extra virgin olive oil
  • 12 oz cooked and shredded chicken (I used meatless chicken from Trader Joe’s)

  1. Begin boiling water for pasta. Add olive oil to prevent noodles from sticking.
  2. Add 2 tbsps of olive oil to a skillet on medium high heat. Begin to sautee spinach. As the spinach starts to wilt, add peas, chicken and 1/2 tsp basil, 1/2 tsp 21 seasoning and salt to taste. Cook time should be about 5 minutes.
  3. Once water is boiling, add pasta and cook according to instructions. Drain and rinse will cold water to discontinue cooking.
  4. In a large bowl, (I prefer a strainer to help drain excess oils) combine mixture from skillet and noodles. Add kalamata olives and top with feta once on serving plate. An additional tbsp of olive oil may be needed if the olives are not the type that are stored in extra virgin olive oil.

*When you try this recipe I would love to see your final product. Tweet a pic to @divinehostess or email it to

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