Prep 10 mins
Cook 20 mins
I really enjoyed this simple dish - leftovers also worked out great for lunch the next day. Recipe source: Bon Appetit (November 2007)
- 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
- Cook pasta in boiling water, according to package directions, drain (reserving 1 cup or so of the cooking water).
- While pasta is cooking, melt 1/4 cup butter in skillet over medium high heat.
- Add squash and cook for 6-10 minutes or until almost tender.
- 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.
- Stir in spinach, cooking 2-4 more minutes.
- Stir in 1/2 cup of cheese.
- In a large bowl toss pasta with vegetables, adding some of the reserved pasta water if necessary.
- Sprinkle with remaining cheese, toss.
I scaled the recipe down and used olive oil instead of butter, and fresh spinach. Really easy and open for variation! I haven't had much time to cook more complicated stuff lately, so this was a good rush-hour recipe. Made for Veggie Swap 21.
Newest Zaar Tag 2007- This is a fast and easy dish for a side or a main entree. I loved it. Fast and simple and after the holidays it is perfect! I have to say I did some changes for availability. No mushrooms as we cannot eat them, and subbed sweet potatoes for the butternut squash. Added in more spinach and let me tell you YUM! The best part besides taste was the ease of cooking and I can see many possible variations for this recipe. Thank you so much for a great recipe.