+ Add All Fettuccine with Fall Vegetables Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
Fettuccine with Fall Vegetables
Rate this Recipe
Serves 6
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
1 package Al Dente Spinach Fettucine, (12 oz.)
1 small butternut squash, peeled & cut in small chunks
1 leek, cut into half-moons
6 cloves garlic, peeled
1/4 cup olive oil
Salt, to taste
Pepper, to taste
1/2 stick unsalted butter, cut into chunks
1/4 cup white wine or chicken broth
1 tablespoon fresh thyme
Parmesan Reggiano
1/2 cup dried cranberries
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!
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
1 small butternut squash, peeled & cut in small chunks
1 leek, cut into half-moons
6 cloves garlic, peeled
1/4 cup olive oil
Salt, to taste
Pepper, to taste
1/2 stick unsalted butter, cut into chunks
1/4 cup white wine or chicken broth
1 tablespoon fresh thyme
Parmesan Reggiano
1/2 cup dried cranberries
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!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.