Fettuccini with Olive Oil, Garlic and Veggies

Fettuccini with Olive Oil, Garlic and Veggies
Vegan, GF Option (use GF Pasta)


Simple and delicious! This recipe is an example of something I would eat out at a restaurant. Most restaurants serve or have boxed pasta and veggies and olive oil. Just request this simple idea tossed with garlic and I’m in!
*It’s funny because when we go out to eat with friends or family, they often go straight to the salad section to see what ‘we’ can ‘eat’ – me, I often check to see that they have eggless pasta or rice and request that with some veggies, olive oil and garlic. I know they gotta have olive oil and garlic, right? Check this one out – I frequently make something similar to this at home with broccoli (we LOVE broccoli !!) and peas. Enjoy!

Fettuccini Pasta, prepared according to package
Small Potatoes, quartered or sliced in half
Asparagus, stems removed
Frozen Chopped Spinach, steamed
Shiitake Mushrooms, sliced
Edamame, shelled/steamed
Fresh Parsley
Garlic, minced
Extra Virgin Olive Oil
Salt/Pepper to taste
Chili Powder to taste
Red Pepper Flakes, pinch

-In large pot fill with water – add potatoes and bring to boil. Once boiling add pasta and cook until al dente and potatoes are fork tender.
-Add about 2 Tbsp Olive Oil to pan and saute Asparagus for 5-7 minutes. Remove from pan and set aside.
-Back to same pan, add mushrooms and saute for about 5 minutes. Remove from pan and set aside.
-Back to pan add remaining olive oil (that will be used to toss with pasta), pan will still be hot – here add minced garlic also and red pepper flakes.
-Toss together pasta, olive oil with garlic, edamame, asparagus, mushrooms and spinach along with salt/pepper to taste.


Notes: I did not include measurements in my initial ingredient listing as I made a large batch of this meal to have for leftovers for a few days. The ingredient list below are the measurements I used – again this is for a large group/party or perfect for leftovers. If making for smaller family or group, adjust quantities as needed.

(Serves 10-15)
28oz Small Potatoes
1 Bunch Asparagus
1 (9oz Pkg) Frozen Chopped Spinach (about 1 cup)
7oz Shiitake Mushrooms, sliced
2 Cups Frozen Edamame, shelled/steamed
2lbs Fettuccini pasta, prepared according to package
1 Bunch Fresh Parsley
2-3 Tbsp Garlic, minced
1/3-1/2 Cup Extra Virgin Olive Oil
¼ Tsp Crushed Red Pepper Flakes
1 Tsp Chili Powder
Salt/Pepper to taste

W…Wild Rice and Vegetable Medley with Lemon Pepper Dressing

Wild Rice, Walnut & Spring Vegetable Medley with Lemon Pepper Dressing
(Serves 8-10) – Vegan, Gluten-Free, Soy-Free, No Added Salt
W is for Wild…so get crazy about this Wild Rice! It’s perfect for the Springtime and great for a Pot-luck or family gathering. The veggies come alive with the lemon pepper dressing too. You can create this recipe using a Wild Rice Blend (I like Lundberg – Wild Blend) or you can use half Wild and Half Brown rice. I enjoy this rice as a meal in itself or prepare it as a side. Enjoy!

The chefs sample bite – yummy:

6 Cups Prepared Rice (2 Cups Dry Rice with 3 ½ Cups Water)
1 Bunch of Asparagus, sautéed lightly
2 Cups Peas, steamed
3 Radishes, Shaved thin or chopped
1 Handful of Curly Parsley, chopped
1 Shallot, sliced and sautéed
3 Scallions, chopped and sautéed lightly
½ Cup Walnuts, chopped and toasted
2 Tbsp Extra Virgin Olive Oil for Sauteeing veggies

-Prepare Rice: Combine dry Rice and Water in saucepan, bring to boil – cover, reduce heat and simmer for 45 minutes. Remove from heat, let stand for 10 minutes then fluff with a fork.
-In sauté pan with Olive Oil, sauté sliced Shallots over medium heat for about 2 minutes. Remove from heat and set aside, back to pan sauté Asparagus (rough ends removed), sauté for about 5 minutes. –While asparagus or shallots are cooking, steam up Peas.
-Combine all ingredients toss together with Lemon Pepper dressing (recipe to follow) before serving.
Lemon Pepper Dressing
Juice of 2 Lemons
Zest of 1 Lemon
1/3 Cup of Extra Virgin Olive Oil
1 Tbsp Horseradish Mustard or Dijon Mustard
3 Tsp course Black Pepper
2 Tsp Blue Agave Nectar

-Combine all ingredients and whisk together.



Artichoke and Asparagus Antipasto Salad with Apricot Almond Butter Vinaigrette

Artichoke and Asparagus Antipasto Salad
(Serves 8-10) Vegan, Almost-Raw, Gluten-Free

Blogging from A to Z beginning with the letter “A” today. So I decided to bring my “A” game. Art to Choke Hearts was the inspiration today; discussing Artichokes and the blog with my husband he mentioned Henry Rollins’ book over dinner, respect.
Italian on the menu tonight, so I was further inspired to make an Antipasto salad. The salad has Asparagus, Artichoke hearts, Almonds, Arugula and an amazing dressing of Almond Butter, Apricot and Agave. The dressing alone is killer! Enjoy!

1 bunch Asparagus Spears, ends trimmed (Abt 50 spears)
2 Tbsp Extra Virgin Olive Oil
2 Garlic cloves, minced
1 Cup Carrots Chips
3 (14oz) Cans Quartered Artichoke Hearts
¼ Cup Water
1 Cup Roasted Red Peppers, sliced
6 oz Stuffed Green Olives
4 oz Capers
5 oz Sun-dried Tomatoes, sliced
½ Cup Sliced Almonds
1-2 Cups baby Arugula 

-Trim Asparagus ends and then slice remaining in half. Heat 2 Tbsp Olive Oil in sauté pan and sauté Asparagus for 5 minutes. During that last minute add Garlic. Remove from pan and set aside.
-Add Carrots and heat through for 2 minutes back to same pan. After 2 minutes add water and heat for another 2 minutes to steam. Remove from pan and set aside.
-Back to same pan add Artichokes and heat through, warm for about 2-3 minutes. Remove from pan and set aside.
-In dry pan toss sliced almonds until lightly toasted.
-Toss together all ingredients: Asparagus, Carrots, Artichokes, Roasted Red Peppers, Olives/Capers, Sundried Tomatoes, Almonds and Arugula.

Apricot Almond Butter Vinaigrette
(Makes 1 ½ Cup Dressing)

1/3 Cup Almond Butter (or 3 – 1.15oz Packs Justin’s) – pictured below
2 Tbsp Apricot Preserves
2 Tbsp Tamari Soy Sauce
2 Tbsp Extra Virgin Olive Oil
3 Tbsp blue Agave Nectar
3 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar


-Whisk all ingredients together and refrigerate any remaining.