The Pine River Area Food Shelf held our Volunteer Luncheon on May 21st at Lifehouse Coffee. In 2018, our volunteers donated 2,559ours and drove 7,195 miles to serve our clients. We had 1,850 visits from families and gave out 85,431 points of groceries. This luncheon was to recognize their contribution to the success in meeting the needs of hungry people in our community. Volunteers are the backbone of our organization. They are extraordinary people with extraordinary hearts. 

The Pine River Area Food Shelf has been awarded a SuperShelf grant to further transform our food shelf into a more welcoming environment promoting healthy choices. 

A service of the Pine River-Backus Family Center: “Strengthening families and building a strong community”

The Pine River Area Food Shelf joined forces with the PR-B Family Center. By coming under the Family Center umbrella, there are now more possible resources for the Pine River Area Food Shelf clients to tap into than ever before! We joined together to best serve our community.  In doing so, we hope to bring solutions to help combat poverty and bring long-term sustainability to individuals and families in our community. THANK YOU for your support which makes this work possible!    

245 Barclay Avenue - in the Pine River-Backus Family Center

Interested in Volunteering? 

Please contact the Pine River-Backus Family Center: 218-587-4292


Interested in Donating? 

Please contact the Pine River-Backus Family Center: 218-587-4292

  • Drop off donations at: The PR-B Family Center or the Pine River Area Food Shelf

  • Mail donations to: PRAFS, PO Box 1  Pine River, MN 56474

  • *Donate Online:

     *If you would like your donation to go to the food shelf, please specify in the "note" area

during the donation process. Thank you!

Pine River Area Food Shelf Hours:

  • Tuesdays 10:00 am – 1:00 pm (except the 2nd Tuesday)

  • 2nd Tuesday of the month 3:30pm – 6:00pm

  • Fridays 10:00am to 1:00pm

Creamy Zucchini Fettuccine


  • 1/2 lb. fettuccine

  • 4 tbsp. butter

  • 4 cloves garlic, finely chopped

  • 1/2 tsp chili flakes

  • 2 small zucchinis, finely diced

  • 1 lemon, zested

  • 1/4 cup cream

  • 1/2 cup Romano or Parmesan, grated

  • salt and pepper

  • fresh basil, finely chopped (optional)


  1. Bring a pot of water to boil over high heat. Salt the water liberally. This is how pasta gets salted, so don’t be shy! Most won’t end up in the pasta.

  2. Cook the pasta according to the package directions. I prefer my pasta with some bite, so I drain the pasta just before it’s finished so it doesn’t get mushy when I add it to the vegetable pan to cook slightly more.

  3. Meanwhile, melt a tablespoon of butter in a pan on medium heat. Add the garlic and chili flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the vegetables to coat them. Cook for 5 to 7 minutes, stirring occasionally, until some of the water has cooked off and the veggies are tender when stabbed with a fork. Young summer zucchini doesn’t need much cooking. Add the lemon zest. Stir!

  4. Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the butter, the cream, and most of the Romano cheese. Toss the fettuccine around the pan to get everything mixed. Add salt to taste and lots of freshly ground pepper. Top with a bit more cheese and serve immediately.

Zucchini, fettuccine, recipe, food shelf, Pine River, MN, cheap meals

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Pine River-Backus Family Center

Call us at: 1 (218) 587-4292

Fax us at: 1 (218) 587-4193

Mail to: P.O. Box 1, Pine River, MN 56474