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Fettuccine with Fall Vegetables
Serves 6
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Ingredients:
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| 1 package Al Dente Spinach Fettucine, (12 oz.)+ Add to Shopping List |
| 1 small butternut squash, peeled & cut in small chunks+ Add to Shopping List |
| 1 leek, cut into half-moons+ Add to Shopping List |
| 6 cloves garlic, peeled+ Add to Shopping List |
| 1/4 cup olive oil+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
| Pepper, to taste+ Add to Shopping List |
| 1/2 stick unsalted butter, cut into chunks+ Add to Shopping List |
| 1/4 cup white wine or chicken broth+ Add to Shopping List |
| 1 tablespoon fresh thyme+ Add to Shopping List |
| Parmesan Reggiano+ Add to Shopping List |
| 1/2 cup dried cranberries+ Add to Shopping List |
Directions:
- In bowl, toss together squash, garlic, leeks, oil, salt & pepper. Spread on baking sheet and bake at 350' for 30 minutes. Set aside.
- While your pasta water is heating, start your sauce. The pasta takes 3 minutes to cook so it doesn't take long to finish this dish! In saute pan on medium high heat, melt butter. Watch it closely and get it to brown but not burn. When brown, add wine and cranberries and let reduce for 1 minute.
- Turn off heat, add vegetables and pasta. Toss together with the thyme & Parmesan. Serve immediately!
| Course: | Side |
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