The holidays are upon us. That means it’s time for warm, cozy, comfort foods, winter vegetables are in season, and a hot bowl of creamy fettuccini is just the ticket!
This recipe combines the flavors of sweet roasted butternut squash, tender baby kale and hearty, protein-rich edamame and mung bean fettuccini all coated in a creamy, herby ricotta sauce. It’s pretty much the cool-weather meal dreams are made of.
Not only is this a quick and easy weeknight-friendly meal, but it’s also elegant, flavorful and seasonal enough to serve as a special addition to your holiday table.
This recipe is courtesy of Explore Cuisine.