3cupsbutternut squash, cut into ½ inch cubes (about 1 pound)
3cupscauliflower, cut into ½-1 inch florets
1teaspoonsalt
1/2teaspooncrushed red pepper flakes
2cupschicken broth
1can, 16 ounce crushed tomatoes
1poundfettuccine
1cupParmesan 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.