Best Fettuccine With Summer Squash And Rosemary Butter Recipes

FETTUCCINE WITH BUTTERNUT SQUASH ALFREDO SAUCE

Fettuccine with Butternut Squash Alfredo Sauce image

Creamy Alfredo sauce prepared with the smooth flavor of butternut squash. Perfect fall twist on your favorite fettuccine dish.

Provided by MooShell

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 (12 ounce) package dry fettuccine pasta
1 (8 ounce) package cream cheese, softened
1 cup mashed cooked butternut squash
½ cup salted butter, cubed
½ cup milk
2 cloves garlic, minced
⅛ teaspoon ground nutmeg
⅔ cup grated Parmesan cheese
1 tablespoon olive oil
1 medium zucchini, quartered and sliced
1 medium Squash, summer, yellow, raw
6 medium fresh mushrooms, quartered
salt and ground black pepper to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 47.3 g, Cholesterol 91.2 mg, Fat 35.1 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 20.3 g, Sodium 371.8 mg, Sugar 4 g

FETTUCCINE WITH SUMMER SQUASH AND ROSEMARY BUTTER

Fettuccine with Summer Squash and Rosemary Butter image

Categories Pasta Vegetable Quick & Easy Dinner Rosemary Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 as a main course

Number Of Ingredients 6

Ingredients

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.