Fettuccine With Butternut Squash Puree Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried fettuccine,
2 can: , 14 1/2 oz ea
2: , (to 3) garlic clove(s)
Pasta-ready tomatoes,
1 medium: Butternut squash,
3/4 tsp: Salt,
1 tbsp: Olive oil,
1/4 tsp: Fresh ground pepper,
Directions:
1. Cook the fettuccine in a large pot of boiling, salted water until
tender but still firm, 7-9 min. Drain well.
2. Meanwhile, mince the garlic. Cut the squash in half lengthwise and
remove the seeds and strings. Place the squash, cut sides down, on a
microwave-safe plate and cover with plastic wrap. Microwave on HIGH
until tender, 8-10 min.
3. While the squash is cooking, combine the olive oil and garlic in a
large frying pan. Cook over medium-high heat until fragrant but not
brown, about 1 min. Add the tomatoes with their juices to the pan and
simmer 2-3 min.
4. Scoop the squash from its shell and mash with a fork until smooth.
Add the squash puree to the tomatoes and stir to combine. Season with
salt and pepper.
5. Puree the sauce in a blender or food processor until smooth.
Return the sauce to the pan. Add the drained fettuccine and toss to
heat through.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 165
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
tender but still firm, 7-9 min. Drain well.
2. Meanwhile, mince the garlic. Cut the squash in half lengthwise and
remove the seeds and strings. Place the squash, cut sides down, on a
microwave-safe plate and cover with plastic wrap. Microwave on HIGH
until tender, 8-10 min.
3. While the squash is cooking, combine the olive oil and garlic in a
large frying pan. Cook over medium-high heat until fragrant but not
brown, about 1 min. Add the tomatoes with their juices to the pan and
simmer 2-3 min.
4. Scoop the squash from its shell and mash with a fork until smooth.
Add the squash puree to the tomatoes and stir to combine. Season with
salt and pepper.
5. Puree the sauce in a blender or food processor until smooth.
Return the sauce to the pan. Add the drained fettuccine and toss to
heat through.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 165
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice