(easy, 50mins)

Harvest Ingredients: 2 Bunches Fresh spinach, 1 Medium Orange- juice and zest, 3 Carrots- ribbon sliced with vegetable peeler

Other Ingredients: 3-5 Cloves Garlic- sliced, 2 Tablespoons Butter, 2 Tablespoons EVOO, 1 Tablespoon Rosemary, ¼  Teaspoon Black pepper, 2 Cups Favorite beans- 15.5 oz can, 1 Pound Cooked whole-wheat pasta- save 1 Cup of the water, ½ Teaspoon Sea salt

*Optional: ⅓ Cup Scallions- thinly sliced, ½ Cup Parmesan cheese, ½ Cup Asiago cheese, 1 Tablespoon Fresh basil


1. Start by boiling a pot of water for the fettuccine.  Add salt and cook the pasta.  Meanwhile, combine the garlic, butter, EVOO, rosemary and black pepper in a deep skillet or wok set over medium heat.

2. When the garlic begins to golden add the rough chopped spinach. Your pan will sizzle with glee.

3. Layer in the beans, orange juice and zest, carrots, pasta water and the sea salt. Begin to stir, and when the spinach releases its liquid and shrinks add the cooked fettuccine

4. Warm through and serve as is or garnished with any of the optional ingredients