Fettuccine Zucchini Squash Casserole

 1 large onion, diced
3 cloves of garlic, minced
2-3 medium zucchini/squash, spiralized or sliced thinly
12oz bag, Valente Spinach Fettuccine
½ cup sour cream
½ cup Greek yoghurt
1 cup, grated cheddar cheese plus a little extra to sprinkle on to before baking.
Salt and pepper
Optional extras: tortilla chips/chips/ buttery crackers/chopped herbs

Dice a large onion and sauté in a large skillet. Add three cloves minced garlic, and sauté 3 minutes. Spiralize two to three medium zucchini or summer squash on a larger setting (Or slice thinly if you don’t have a spiralizer) Add the zucchini/squash noodles to the skillet and cook with a ¼ cup water added to steam lightly for 3 minutes until slightly softened. Cook a bag of Valente Spinach Fettucine in plenty of salted, rapidly boiling water until al dente, about 3-5 minutes. Drain pasta, reserving a cup of the cooking water. Add drained, cooked pasta to the onions and squash. Stir. Add ½ cup sour cream, ½ cup plain Greek yogurt, 1 cup grated cheddar cheese, salt and pepper to taste. Other optional add-ins that can be added now are crumbled tortilla chips/chips/buttery crackers, and chopped herbs. You may add some of the pasta cooking water if your mixture seems too dry. Stir gently and place in a baking dish. Top with a final sprinkle of cheese. Place lid or foil on the top of the baking dish and bake at 375 degrees F for 20 mins. Remove the lid or foil for a further 10 minutes of cooking time.

Pepper and Shrimp Fettuccine with Garlic Parsley Fettuccine
 
12 oz package, Valente Garlic Parsley Fettuccine
2 lbs., raw shrimp, thawed, peeled and deveined
½ cup olive oil
¼ tsp freshly ground black pepper
1 tsp smoked paprika
½ tsp onion powder
3 cloves of garlic, minced
1 large onion
4 sweet red bell peppers, chopped
1 ½ cups heavy cream
Flat leaf parsley, chopped

Marinate 2 pounds of thawed, raw, peeled and deveined shrimp in olive oil, freshly ground black pepper, smoked paprika, and onion powder in the refrigerator for about 2 hours. 

Sauté garlic, onion, and bell peppers. 

Drain the shrimp and cook with the vegetables until cooked through. 

Stir in heavy cream and gently warm through but do not boil. Season to taste. 

Cook Garlic Parsley Fettuccine in plenty of salted, rapidly boiling water until al dente, about 3-5 minutes. Drain pasta. 

Stir the sauce into the pasta to coat. Sprinkle with a handful of chopped parsley. Serve immediately. 

 SERVES 4-6