Creamy Spinach Fettuccine

Vegetarian • 7 mins to make • Serves 4-6


1/8 tsp Garlic powder
1/8 tsp Onion powder
1 cup Spinach, frozen

Pasta & Grains

1 (1-pound) box Spinach fettuccine

Baking & Spices

1 tsp Salt


1/2 cup Butter
1 cup Heavy cream
1 Parmesan, fresh grated
1/2 cup Parmesan cheese, fresh grated
More from this board

Vegetarian Cauliflower Steaks A healthy and hearty recipe for a vegetarian dinner.

Vegetarian Mujadara An easy dish made of lentils, chickpeas and vegetables

Mujadra, a dish of rice, lentils, roasted vegetables, the perfect vegetarian dish

What do with all the legumes? Vegetarian recipes for beans and everything else.

4 Basil Recipes - Learn the best ways to use this fragrant herb in every day cooking

vegan: quinoa chili... #food #recipes #vegan #veganrecipe #veganchili #chilirecipe #quinoa #quinoarecipe

Barley, Asparagus and Mushroom Salad topped with Ginger Tofu (scheduled via

Vegetarian Samosas with a Mango Cilantro Chutney, Indian Recipe

Hasselback Potatoes with Balsamic Mayonnaise Dipping Sauce | | Kosher Recipes - Joy of Kosher with Jamie Geller - Jewish Recipes and Menus

Kale Kabocha Salad

1. Preheat the oven to 450 degrees. 2. Dice the acorn squash with the peel on. Toss with the pumpkin pie spice, salt and pepper, and a drizzle of oil. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the squash is soft and easily pierced with a fork. Cool and set aside. 3. In a small saucepan, heat about a tablespoon of oil over medium-low heat. Add the 1/2 the shallot, 1 clove garlic and half of the orange zest. Sauté until the shallot is translucent, 3-5 minutes stirring frequently. Add the quinoa and lightly toast it for about a minute but be sure to keep the quinoa moving so it doesn't burn. Pour 1-1/3 cups of water over the quinoa and stir. Bring it to a boil and then cover and reduce to a simmer. Allow it to simmer for about 15 minutes. Then allow it to sit for 5 minutes. Finally, uncover and fluff with a fork. Allow it to cool. 4. In a small bowl, whisk the remaining shallot, garlic, zest, with the 1/4 cup oil, vinegars, orange juice, honey, mustard and thyme. 5. I.n a large salad bowl, layer the greens, squash, pear, pecans, and quinoa. Drizzle with the dressing and toss to coat. The squash and quinoa may be served warm or cool/room temperature, whichever you prefer. Be aware that the leaves will wilt if you choose to add the quinoa and squash when they are warm. * If you cannot find pumpkin pie spice, simply make your own! 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, 1/8 tsp. ground cloves, 1/8 tsp. allspice, and 1/4 tsp. lemon zest. On Passover leave out the Dijon.

Recipe Inspiration for Next Cookout

Portabello Mushroom Fried "Steak" instead of Chicken Fried Steak - serve on its own or with chive eggs.

nine vegetable hot and sour soup

roasted vegetables with roasted cheese croutons

Creamy Peanut Butter Dip