Creamy Zucchini Fettuccine

Spice up your weeknight pasta dish with this simple and easy Creamy Zucchini Fettuccine recipe! The star of this week’s dish is zucchini, accompanied by lemon, pasta, garlic, and Italian seasoning. This version of fettuccine pasta adds zucchini to the mix and cuts back on the cream, inviting a lighter and refreshing twist to a classic favorite. Pair with parmesan cheese and basil for a comforting pasta dish that can be made on a busy weeknight. 


½ box of Barilla Fettuccine Pasta (8 oz)

2 small zucchini, cubed

1 stick of butter (4 tablespoons)

3 cream cheese packets; more or less to taste

4 cloves of garlic, minced

2 packets of crushed red pepper flakes

1 lemon, zested

2 packets of parmesan cheese

Italian seasoning to taste


  1. Bring a pot of water to a boil over high heat. Salt the water liberally!
  2. Cook the pasta according to the package directions. Drain just before the pasta is finished so it won’t get mushy when you add it to the vegetable pan and it will get cooked a little more.
  3. Meanwhile, melt one tablespoon of butter in a pan over medium heat.
  4. Add garlic and crushed red pepper flakes. Let them sizzle for about 30 seconds to a minute.
  5. Add zucchini to the pan and stir the vegetables to coat. Cook, stirring occasionally until some of the water has cooked off and the veggies are tender about 5-7 minutes. 
  6. Drain the fettuccine and add it to the pan along with the remaining 3 tablespoons of butter, cream cheese, and parmesan.
  7. Toss the fettuccine around the pan, and add salt and Italian seasoning to taste.
  8. When finished, top with some more parmesan cheese and basil (optional)
  9. Serve and enjoy!



You can add more or less cream cheese to adjust the creaminess of this dish! You can also substitute cream cheese for heavy whipping cream. 


For this recipe, it’s recommended that you just slightly undercook the pasta. When you add to the vegetables they will cook more, so undercook them slightly to avoid overcooking the pasta. 

Almond Poppy Seed Muffins with Lemon

learning about baking substitutions

Imagine you go to bake something and you find you are out of something. It isn’t a great time to go to the store and your neighbor isn’t home to ask.

This doesn’t have to mean abandoning the plan there are easy substitutions that can work for a lot of common ingredients.

Check out this list at

In today’s recipe we substitute banana for oil and mayonnaise for egg. The muffins are still tasty. Ingredients:

  • Muffin mix
  • 4 packets (about 3.5 Tablespoons) Mayonnaise
  • Water
  • 1/4 cup smashed banana
  • Lemon (juice and zest from 1/2)
  • 12 muffin cup liners


  • Pre heat the oven to 400 degrees
  • Smash 1/4 cup banana till fairly smooth
  • Add muffin mix into a mixing bowl
  • Combine the water, mayonnaise, and banana into the mix
  • Wash and zest the lemon with a zester/grater, or use a knife to cut off just the most exterior yellow layer, leaving the white pith intact. Chop the lemon peel very finely. Add to the mixture.
  • Cut the lemon in half, and squeeze half a lemon into the mix (or to your liking, watch for seeds)
  • Add the poppy seed packet in and mix well.
  • Next scoop muffin mix into the paper muffin liners (mix should make 12)
  • Bake in the oven for 17-19 min or until golden brown on top
  • Let cool, and enjoy!

Caramelized Brussel Sprouts with Grapes

Once a family secret, this simple recipe displays the true beauty of brussels sprouts. Transform this winter vegetable into a nutritious and delicious dish that will warm up your winter!


  • 1lb Stalk Brussel Sprouts
  • 1-1.5 cups halved grapes
  • Salt and pepper
  • (Add 2 tbsp of preferred oil)


  • Preheat oven to 400 F
  • Rinse brussel sprouts and grapes
  • Cut brussel sprouts in half
  • Cut grapes in half (can leave grapes whole if desired)
  • Combine all ingredients in a bowl and toss or stir until well combined
  • Dump and spread onto pan, making sure and place in oven
  • Roast for 25-30 minutes, flip halfway through, stirring to mix juices, until brussels sprouts are soft and slightly browned! Leave longer for crispier brussels sprouts 🙂


Steps with Pictures:

Rinse and halve brussel sprouts

Halve grapes

Mix in a bowl

Spread on a pan

Cook in oven at 400 degrees F until desired texture, leave longer for crispier!