Pasta With Vegetables

I really enjoyed this simple dish - leftovers also worked out great for lunch the next day. Recipe source: Bon Appetit (November 2007)

• Ready In: 30 mins
• Serves: 4

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.