Sweet and Spicy Fettuccine

Sweet and Spicy Fettuccine

Sweet and Spicy Fettuccine
  • Prep Time

    20 minutes
  • Cooking Time

    25 minutes
  • Serving Size

    4 to 6 servings


  • Uncooked dried fettuccine8 ounces
  • Olive oil1/3 cup
  • Carrots1 cup
  • Zucchini1 cup
  • Slivered almonds1/4 cup
  • Craisins® Original Dried Cranberries1/2 cup
  • Fresh spinach leaves2 cups
  • Dried red pepper flakes1/4 teaspoons
  • Freshly grated parmesan cheese for garnish
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Cook fettuccine according to package directions. Rinse with hot water; drain. Set aside. In Dutch oven heat 2 tablespoons oil; add carrots and zucchini. Cook over medium high heat, stirring constantly, until carrots and zucchini are crisply tender (5 to 7 minutes). Remove from pan; set aside. In same pan heat 1/4 cup olive oil; add almonds. Cook over medium high heat, stirring constantly, until lightly browned (3 to 4 minutes). Add dried cranberries. Continue cooking, stirring constantly, until cranberries plump slightly (2 to 3 minutes). Remove from heat. Add spinach and red pepper flakes; continue stirring until spinach wilts (1 to 2 minutes). Stir in fettuccine until heated through. Sprinkle with cheese, if desired; season to taste with salt and pepper. Makes 4 to 6 servings.