Squash Fettuccine Alfredo is a wonderful delicious food item. Squash Fettuccine Alfredo is a quick, easy and packed with full nutrients!
- 2 teaspoons olive oil
- 1 large shallots , chopped
- 1 cloves garlic , chopped
- 1 lb butternut squash , cubed
- 340 g fettuccine
- 1/2 cup grated parmesan cheese (approx)
- 1/4 cup 18% cream
- 1 teaspoon herbes de Provence
- salt and pepper
In large saucepan, heat oil over medium heat; cook shallot and garlic, stirring, until softened, about 5 minutes. Add squash and 1 cup water; cover and cook until squash is tender, about 10 minutes. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserving 1/2 cup of the cooking liquid, drain well.
In food processor, purée vegetables. Add Parmesan, cream and herbes de Provence; blend well. Season with salt and pepper.
In large bowl, combine pasta and squash purée, stirring in enough of the reserved cooking liquid to coat well. Divide pasta among plates; sprinkle with Parmesan. Garnish with sage leaves.
Fried Sage Leaves
In small frying pan, heat olive oil over medium-high heat; cook sage leaves, stirring, until crisp, about 30 seconds. Using fork, carefully transfer sage leaves to paper towel-lined plate.
Per serving: about
Calories520, Total fat11 g, saturated fat4 g, Cholesterol20 mg, Sodium250 mg, Total carbohydrate87 g, Fibre6 g, Sugars6 g, Protein18 g, Iron4 mg
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