Dinner

Pepitas Fettuccine with Spinach and Cranberries is for Dinner.

Pepitas Fettuccine with Spinach and Cranberries takes 10 minutes to prepare.

Pepitas Fettuccine with Spinach and Cranberries takes 20 minutes to cook.

Pepitas Fettuccine with Spinach and Cranberries makes 2 servings.

The ingredients for Pepitas Fettuccine with Spinach and Cranberries are:

Fettuccini, 1/2 the box
1/3 Cup Raw, Unsalted Pepitas
1 Tablespoon Oil
1/4 tsp Red Pepper Flakes
2 Large Handfuls Spinach, fresh, torn
1 ¼ Tablespoon Tamari
1 Tablespoon Maple Syrup
2-3 Fresh Thyme Sprigs, optional
1/4 Cup Dried Cranberries

Here is how you make Pepitas Fettuccine with Spinach and Cranberries:

1. Begin by bringing a pot of salted water to boil. 2. While the water is heating, run the pepitas around in your food processor until pretty finely chopped. 3. Heat the oil in a large skillet over medium heat and add spinach making sure to coat it all.4. Add the red pepper flakes, tamari and maple syrup, (and the thyme if you are using it). Toss in the cranberries and mix everything up really well. 5. Turn heat to low.6. Drain pasta, toss in pepitas and coat pasta well, then and add it to your skillet. 7. Taste a noodle and see if you need an extra splash of tamari and/or maple syrup. Serve immediately.Makes 2 very large portions.Number of Servings: 2Recipe submitted by SparkPeople user EJORDANE.

The nutritional information for Pepitas Fettuccine with Spinach and Cranberries is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 646.3

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 796.0 mg
• Total Carbs: 126.8 g
• Dietary Fiber: 9.3 g
• Protein: 22.4 g

The dietary needs meet for Pepitas Fettuccine with Spinach and Cranberries is Vegan