Month: July 2019

Creamy Fettuccine With Brussels Sprouts & Mushrooms

Creamy Fettuccine With Brussels Sprouts & Mushrooms

“This fall version of pasta primavera does not take much time to cook but still very tasty.” Serving: 6 | Ready in: 30m Ingredients • 12 oz. whole-wheat fettuccine • 1 tbsp. extra-virgin olive oil • 4 cups sliced mixed mushrooms, such as cremini, oyster 

Chickpea, Spinach & Squash Gnocchi

Chickpea, Spinach & Squash Gnocchi

“This sauté is made with gnocchi, squash, spinach, and chickpeas. The currants make a little sweet. You can use frozen gnocchi if you’re on a low-sodium diet. Enjoy with chardonnay.” Serving: 4 | Ready in: 35m Ingredients • 1 lb. frozen or shelf-stable gnocchi •