Recipe by ellie_
I really enjoyed this simple dish - leftovers also worked out great for lunch the next day. Recipe source: Bon Appetit (November 2007)
Top Review by the80srule
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.
- 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 See How It's Made
- 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.