Squash, Snap Pea, and Cilantro Fettuccini

Squash, Snap Pea, and Cilantro Fettuccini

Total Time: 20 minutes

Squash, Snap Pea, and Cilantro Fettuccini


  • 1 serving size Fettucchini (I used Organic Kale Fettuccini)
  • 1 Patty Pan Squash
  • 1 Nine Ball Squash
  • 5-7 Sugar Snap Peas
  • a bunch of fresh Cilantro
  • 3 Garlic cloves
  • Sunflower Seeds
  • Olive Oil
  • Balsamic Vinegar
  • Cracked Black Pepper
  • (optional Nutritional Yeast)


Chop the squashes into bite-sized cubes, mince the garlic cloves, take the ends of the sugar snap peas, and roughly chop a bunch of cilantro. You can determine how much cilantro based on how much you like it. For me, I chopped A LOT ;)

Start to boil the Fettuccini for 7 minutes or as directed.

While that's cookin, heat up olive oil and garlic in a non-stick skillet on medium heat and sauté the squash until browned on both sides. I added a little bit of water as I went just to make sure the squash got tender and the garlic didn't burn.

Once the Fettuccini is soft, drain and put on a plate. Top with sauteed squash, sugar snap peas, cilantro, sunflower seeds, a drizzle of olive oil and balsamic vinegar, and cracked black pepper.