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Confetti Fettucine
½ lb. Fresh, sliced mushrooms
½ cup fresh grated parmesan cheese
½ cup sweet red peppers (cut into strips)
3 cloves of minced garlic
½ cup sliced black olives
½ teaspoon salt
¾ teaspoon fresh ground pepper
9 oz. Package fresh spinach fettucine
2 tablespoons butter
2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil
1/2 cup sweet red peppers (cut into strips)
  1. Sauté sliced mushrooms in butter.
  2. Add olive oil, red pepper strips and minced garlic and sauté lightly.
  3. Add black olives, salt and pepper, then heat thoroughly.
  4. Toss mixture with spinach fettucine and parmesan cheese.
  5. Serve with additional parmesan and your favorite salad. Fantastic!