Lots of fresh spring flavors in this dinner menu, which is what I need after a long cold week.

On the board tonight:

1. Herbed Fettuccini
2. Apple Salad
3. Ice Cream or Frozen Yogurt

Herbed Fettuccini

• 9 oz fresh fettuccine
• ½ cup chicken broth
• 5 green onions, thinly sliced
• 4 oz fresh spinach, torn
• ¼ cup snipped fresh parsley
• 2 tsp dried basil
• salt & pepper to taste
• 2 oz fresh parmesan, grated or goat cheese (chevre)
• 3/4 cup milk
• 2 tbsp butter
• 1 large tomato, chopped
• 1/4 cup chopped hazelnuts
• 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

• 16 oz spring greens, washed
• 2 Granny Smith apples
• 2 Fuji (or other sweet red) apples
• ½ cup raisins
• 2 oz toasted  slivered almonds
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• salt & pepper to taste
• 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition