Fettuccine With Summer Squash And Rosemary Butter Recipes

PASTA WITH SUMMER SQUASH RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat.
• While pasta is cooking, heat olive oil in a large saute pan over medium heat. Add the squash, red pepper and salt. Cook stirring occasionally until squash is starting to soften about 8 minutes.
• When pasta is cooked to just under al dente reserve 1/2 cup of the pasta cooking water, then drain the pasta.
• Add the pasta, Parmagiano-Reggiano cheese, half of the chopped basil and the reserved cooking water to the pan with the squash, and stir together over the heat until well combined.
• Transfer the pasta to serving plates. Sprinkle with remaining basil and serve.

FETTUCCINE WITH BUTTERNUT SQUASH ALFREDO SAUCE

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.

FETTUCCINE WITH SUMMER SQUASH AND ROSEMARY BUTTER

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.