What's for Dinner? Squash Fettuccine Alfredo, on the table in 30 minutes. Delicious and nutritious weeknight meal the whole family will enjoy.
- Prep time 30 minutes
- Portion size 4 servings
Ingredients
Fried Sage Leaves:
Method
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.
Nutritional facts PER SERVING: about
- Calories 520
- Total fat 11 g
- Saturated fat 4 g
- Cholesterol 20 mg
- Sodium 250 mg
- Total carbohydrate 87 g
- Fibre 6 g
- Sugars 6 g
- Protein 18 g
- Iron 4 mg
