Hi everyone! This is Kristin from Dizzy Busy and Hungry, back at Memories by the Mile for my monthly post. Happy spring! The past couple of days have been gorgeous here in South Jersey and I have developed a full-blown case of spring fever. I am just itching for the next few weeks to fly by so I can plant some flowers in the yard without worrying about frost. My usual rule of thumb is to wait to do any planting until after Mother’s Day, but I can tell you it is tough to hold myself back!
Today I am sharing my recipe for Fettuccine and Spinach, a delicious side dish I threw together when I needed a way to use up some leftover fettuccine. A few days prior, I had prepared a shrimp fettuccine alfredo dish (recipe coming to my blog soon!), for which I only needed about two-thirds of the fettuccine that came in the box. I cooked the entire box, however, thinking that one of my boys would eat it at some point. But I guess the plain pasta did not appeal to them (even though nothing was stopping them from adding some sauce or other flavoring), because the pasta sat in the refrigerator for a couple of days. Eventually, I decided that I would just use it to create a side dish with some other ingredients I already had on hand.
This side dish is easy and quick and pairs well with lots of different entrees. You don’t have to use fettuccine, this will work with spaghetti, rotini, penne, or any type of pasta. I love it because it’s not complicated, yet it is really tasty and satisfying. The entire family loved it, and wished we had more leftover pasta so that they could have seconds!
Thanks to all of you and to Wanda Ann for your hospitality today! It is always a pleasure to post on Memories by the Mile. I hope you will stop by my blog, Dizzy Busy and Hungry, and check out some of the other family-friendly recipes I have! You can also follow me on Facebook, Twitter, Pinterest, or Google+.
Here are a couple other recipes you may enjoy…