Things are growing, guys! I know it’s no surprise that Spring comes every year, but it always feels like a gift when the weather warms up enough that we can start growing food again.
We’re harvesting spinach right now (from seeds that we sowed in a cold frame back in the Fall), and it feels so great to be eating hyper local again. Right around the corner will be radishes, lettuce, green onions, and asparagus, and then, strawberries will be here before you know it. Squee! I love growing season!
Over the next few weeks, you’ll probably see a transition in the content of my blog to focus more and more on seasonal recipes. I try to be as seasonal as possible all year ’round, but it can be so difficult when the ground is frozen and the pantry is bare. Thankfully, from here until October (or even November, if we’re lucky), I’m going to have a constant stream of fresh, organic produce to develop recipes with. Are you excited? I’m excited!
Whenever I am cooking seasonally with right-off-the-vine produce, I try to let the fresh flavors of the veggies really shine through. There is no need to load up a tomato sauce with overwhelming flavors when the tomatoes you are using are top-notch, you know? And that thinking applies to all kinds of produce. This simple spinach fettuccine alfredo recipe is one of my favorites for letting fresh produce shine. It isn’t the traditional heavy cream alfredo—it’s light, airy, and almost delicate. It just barely coats the fettuccine, and is deliciously velvety without being overwhelmingly rich, letting the bright and fresh flavors of the veggies shine through.
It also has the distinct benefit of coming together in a flash. This vegetarian alfredo dish would be perfect for a weeknight dinner—it’s ready in about 20 minutes! An excellent option for a quick and fresh dinner after you’ve spent all day shoveling in the garden.
In this dish, I use fresh spinach and sweet peas, because that’s what is in season right now, but this base alfredo dish will work all season long if you just want to rotate out the veggies. It’ll be great with fresh asparagus in a month or two. Or with roasted zucchini and eggplant in the middle of Summer. Or even with some butternut squash and chard in the Fall. Put this dish in your back pocket and use it all year-long!
Enjoy. Happy Spring!