Fettuccine with Squash and Cauliflower

Yesterday Carly and I had a little mishap.  I made some soup for lunch and sat down to eat it while Carly played on the floor but then she started to get really fussy and cry so I decided to hold her on my lap.  I gave her some toys but for some reason she always wants what I have.  I thought I had the bowl far enough away but this girl is WAY flexible (really! she can reach like a foot past her little toes) and she grabbed the edge of the bowl.  My reflexes kicked in and I immediately grabbed the bowl but probably a third of the soup splashed out onto the both of us.  It scared me and I let out a scream which then scared Carly so she started crying hysterically while we were both covered in warm soup all over our cute Valentine’s Day outfits.  Oh the adventures of motherhood!  You learn something new everyday- don’t eat with a 8 month old baby on your lap.

My mom discovered this recipe back when I was in high school.  I think she found it in a magazine while at the dentist or something (I’ve made a few adjustments though).  It is quite a healthy dish with all the veggies and only 2 tablespoons of oil but I also just love the flavors!  I love LOVE butternut squash!… and tomatoes, pasta, Parmesan so it’s a perfect dish for me.  Since is has butternut squash I think of it as more of a fall/winter pasta.  That is when butternut squash is cheapest too, so hurry to the store and get your butternut squash!  Oh and don’t forget to serve french flat bread with it!

Print Recipe

Fettuccine with Butternut Squash and Cauliflower

Servings: 6 servings

Author: Garnish and Glaze

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 3 cups butternut squash, cut into ½ inch cubes (about 1 pound)
• 3 cups cauliflower, cut into ½-1 inch florets
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 cups chicken broth
• 1 can, 16 ounce crushed tomatoes
• 1 pound fettuccine
• 1 cup Parmesan Reggiano, freshly grated (plus more for garnish)

Instructions

• Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for a few minutes until tender. Add squash, cauliflower, salt, pepper, and 1 cup chicken broth. Stir, cover with lid, and steam for 2 minutes.
• Pour in crushed tomatoes and remaining 1 cup chicken broth and stir. Bring to a boil and then reduce heat to low (but still bubbling). Cover and cook for 10 minutes. Uncover and continue to cook for 5 more minutes to allow sauce to thicken. Keep at a low simmer until pasta is done.
• While sauce cooks, boil 6 quarts water with 1 tablespoon salt in a large pot. Drop in fettuccine and cook until al dente. Remove from water and add to skillet; toss with vegetables. Add about 1/4 cup pasta water to moisten if needed. Cook over medium heat for 1-2 minutes. Sprinkle in Parmesan and toss. Dish up pasta and garnish with more Parmesan.

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Recipe Source: Adapted from Lidia Bastianich (a lot less oil, no capers, different type of tomatoes and amount)