Tonight's dinner was so quick and easy to make! It required no more than a pot for pasta and a pot for the "topping". It would be a great meal to attempt if you have a limited kitchen or are looking for something fast (start to finish this meal took 20 mins to prepare). Don't let it's simplistic nature fool you, it tasted wonderful!!
Pepita Fettucini with Spinach and Cranberries
8 oz Fettucini
1 Cup Raw, Unsalted Pepitas (Pumpkin seeds)
2 TBSP Oil
1/2 tsp Red Pepper Flakes
6 Large Handfuls Spinach, torn
3 TBSP Soy Sauce or Tamari
3 TBSP Maple Syrup
2-3 Fresh Thyme Sprigs, optional
3/4 Cup Dried Cranberries
Cook Fettucini according to package directions.
Put pepitas in food processor until pretty finely chopped (or hand crush in a bag). Heat the oil in a large skillet over medium heat and add spinach. Use tongs to coat the spinach in the hot oil. Add the red pepper flakes, the tamari and maple syrup, and the thyme if you’re using it. Toss in the cranberries and mix everything up really well. Turn heat to low (or just turn it off and cover it until your pasta is cooked).
Drain pasta and add it to your skillet. Add crushed pepitas and toss well until everything is coated. Taste a noodle and see if you need an extra splash of tamari and/or maple syrup. The noodles should look like they don’t have a sauce on them, but they’ll taste like they do.
Serve immediately.
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