Best Fettuccine With Squash And Cauliflower Recipes

Fettuccine with Summer Squash and Rosemary Butter image

Yield Serves 4 as a main course

Number Of Ingredients 6

1 pound dried tagliatelle or fettuccine
1 pound small zucchini (about 5)
1 pound small yellow squash (about 4)
5 tablespoons unsalted butter
1 tablespoon finely chopped fresh rosemary leaves
Accompaniment: freshly grated Parmigiano-Reggiano

Steps:

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
Trim vegetables and cut into 1 1/2 x 1/4-inch sticks. In a deep 12-inch heavy skillet melt butter over moderate heat and cook vegetables with salt and pepper to taste, stirring gently, 2 minutes. Add rosemary and cook, stirring gently, until vegetables are just tender, about 2 minutes more. Remove skillet from heat.
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/4 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
Serve pasta with Parmigiano-Reggiano.

Fettuccine With Squash and Cauliflower image

Provided by ratherbeswimmin

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 plump garlic cloves, crushed and peeled
1 small onion, thinly sliced (1 cup)
3 cups butternut squash, cut in 1/2-inch cubes
3 cups cauliflower, cut in small florets (about 1-inch)
4 tablespoons small capers, drained
1 teaspoon coarse sea salt or 1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 cups canned Italian plum tomatoes, crushed by hand (San Marzano)
1 lb fettuccine pasta
1 cup freshly grated pecorino cheese

Steps:

Pour the olive oil into a big skillet, and set over med-high heat.
Scatter in the sliced garlic, and let it start sizzling.
Stir in the onion slices, and cook for a couple of minutes, to wilt.
Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and red pepper flakes on top, and with tongs, toss all together for a minute or so.
Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2-3 minutes, shaking the pan occasionally.
Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans.
Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently.
Cook covered for about 10 minutes, stirring occasionally.
When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes.
Adjust the seasoning to taste, and keep at a low simmer.
While the sauce is cooking, heat salted pasta-cooking water to a rolling boil.
Drop in the fettuccine and cook until barely al dente.
Lift them from the water, drain for a moment, then drop onto the simmering vegetables.
Toss and cook all together for a couple of minutes over medium heat.
Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.
When the pasta is perfectly cooked and robed with sauce, turn off the heat.
Sprinkle over it the grated cheese, toss into the pasta and serve.