Mmmm-mmmm. This was really good tonight for dinner. The twins just snarfed it right up and Jacob went back for seconds. Courtney was surprised that she could enjoy spinach this much, lol.
Serves 4
Approximately 9 oz. whole wheat fettucini
1 cup raw, unsalted pepitas (sunflower seeds)
2 Tbs. oil
1/4 t. red pepper flakes
9 oz spinach leaves
1/4 cup soy sauce
1/4 cup maple syrup (the real stuff not the sugary stuff)
2-3 sprigs fresh thyme
1 cup dried cranberries
Begin by bringing a pot of salted water to boil. While the water is heating, run the pepitas around in your food processor until pretty finely chopped. Heat the oil in a large skillet over medium heat and add spinach. Use tongs to coat the spinach in the hot oil. Add the red pepper flakes, the soy sauce, and maple syrup, and the thyme. Toss in the cranberries and mix everything up really well. Turn heat to low (or just turn it off and cover it until your pasta is cooked.)
Drain pasta and add it to your skillet. Add crushed pepitas and toss well until everything is coated. The noodles should look like they don't have a sauce on them, but they'll taste like they do.
Serve immediately.
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