Are you kids just not into green vegetables or maybe your husband has not had a green vegetable touch his lips in years? Here is a delicious recipe that could change their views on green forever! It’s easy to use this dish as a side to chicken or any meat you choose but it’s also hearty enough to stand alone if you serve it with a rustic bread. This recipe is not only very tasty but also pretty simple to make. Another great reason to get the kids in the kitchen to help out. Enjoy!!! For comments/questions email firstname.lastname@example.org
Fettuccine With Spinach Pesto
12 oz. patty pan squash halved lengthwise and slice about 1/2 inch thick
9-12 oz dry or fresh fettuccine
3 1/2 cups fresh baby spinach
1/2 cup torn fresh basil (you can use any variety for this)
1/4 cup Cesar Parmesan Vinaigrette – Lite
Cook fettuccine according to package for al dente, placing squash in the last 2 minutes of boil. Drain saving 2 Tlb of water.
In a blender/food processor add spinach, basil, dressing and 2Tlb of pasta water. Process until smooth, be sure to scrape down sides as needed.
Place pasta and squash in large serving bowl, pour pesto over the top and using tongs, mix together gently. Serve. You can sprinkle just a Tlb of some fresh grated Parmesan cheese on top. YUMMMMM
I have put portabella mushrooms in this recipe also as well as more vegetables and it is awesome!!!