1 hr 15 mins
In 'Lidia's Italy' by Lidia Bastianich
My Private Note
Units: US | Metric
- 1/2 cup extra virgin olive oil
- 3 plump garlic cloves, crushed and peeled
- 1 small onion, thinly sliced (1 cup)
- 3 cups butternut squash, cut in 1/2-inch cubes
- 3 cups cauliflower, cut in small florets (about 1-inch)
- 4 tablespoons small capers, drained
- 1 teaspoon coarse sea salt or 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 2 cups canned Italian plum tomatoes, crushed by hand (San Marzano)
- 1 lb fettuccine pasta
- 1 cup freshly grated pecorino cheese
- 1Pour the olive oil into a big skillet, and set over med-high heat.
- 2Scatter in the sliced garlic, and let it start sizzling.
- 3Stir in the onion slices, and cook for a couple of minutes, to wilt.
- 4Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and red pepper flakes on top, and with tongs, toss all together for a minute or so.
- 5Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2-3 minutes, shaking the pan occasionally.
- 6Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans.
- 7Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently.
- 8Cook covered for about 10 minutes, stirring occasionally.
- 9When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes.
- 10Adjust the seasoning to taste, and keep at a low simmer.
- 11While the sauce is cooking, heat salted pasta-cooking water to a rolling boil.
- 12Drop in the fettuccine and cook until barely al dente.
- 13Lift them from the water, drain for a moment, then drop onto the simmering vegetables.
- 14Toss and cook all together for a couple of minutes over medium heat.
- 15Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.
- 16When the pasta is perfectly cooked and robed with sauce, turn off the heat.
- 17Sprinkle over it the grated cheese, toss into the pasta and serve.
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Nutritional Facts for Fettuccine With Squash and Cauliflower
Serving Size: 1 (297 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 441.6
- Calories from Fat 181
- Total Fat 20.1 g
- Saturated Fat 2.8 g
- Cholesterol 55.2 mg
- Sodium 600.1 mg
- Total Carbohydrate 56.5 g
- Dietary Fiber 3.6 g
- Sugars 4.6 g
- Protein 11.2 g
The following items or measurements are not included: