Spinach + Chili Fennel Brussels Sprout Pasta


Ok, ok. Now I'm NOT a victim of celiac disease nor do I claim to be on the gluten intolerant train, but I do personally try to stick to a mostly vegetable and protein diet for many reasons. I'm just not a big fan of processed wheats! I don't even crave them really, which I guess I'm lucky for. Every now and again, however, I will get a taste for pasta or bread. This week was one of those weeks. I was strolling down the isles of our local Trader Joes and this black pasta caught my eye. It's made with black beans, but I must confess I solely bought it for the color. Black pasta is rad! So that's how this recipe started, what colors would look good in a black pasta dish? Green, red, purple? All of the above? Yup, so I came up with this pasta dish just for the color of it. Thankfully it tastes pretty good too!


To create the Spinach + Chili Fennel Brussels Pasta you'll need:


  1. Cook pasta by following the directions on the bag.
  2. Saute red pepper strips with olive oil until softened.
  3. In a large bowl add pasta, red pepper strips, spinach, olives, brussels sprouts, okra, feta cheese, pine nuts, olive oil, brine, chili, salt and pepper. 
  4. Toss together well!
  5. Can be enjoyed hot or cold! 

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