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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I really enjoyed this simple dish - leftovers also worked out great for lunch the next day. Recipe source: Bon Appetit (November 2007) Ingredients:
12 ounces fettuccine pasta (i used whole wheat) |
1/2 cup butter, divided |
3 cups butternut squash, cut into small cubes |
6 ounces shiitake mushrooms, stemmed and sliced |
1 teaspoon dried marjoram (the original recipe called for 1 1/2 tablespoons sage) |
1 (5 ounce) package spinach |
3/4 cup parmesan cheese, grated |
Directions:
1. Cook pasta in boiling water, according to package directions, drain (reserving 1 cup or so of the cooking water).
2. While pasta is cooking, melt 1/4 cup butter in skillet over medium high heat.
3. Add squash and cook for 6-10 minutes or until almost tender.
4. Stir in mushrooms, marjoram and remaining butter (I really think this butter can be cut down considerably and still come out wonderful); sautéing for another 8-10 minutes or until mushrooms are soft and squash is tender.
5. Stir in spinach, cooking 2-4 more minutes.
6. Stir in 1/2 cup of cheese.
7. In a large bowl toss pasta with vegetables, adding some of the reserved pasta water if necessary.
8. Sprinkle with remaining cheese, toss.
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