Fettuccine With Squash and Cauliflower

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the olive oil into a big skillet, and set over med-high heat.
  • Scatter in the sliced garlic, and let it start sizzling.
  • Stir in the onion slices, and cook for a couple of minutes, to wilt.
  • Spill 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.
  • Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2-3 minutes, shaking the pan occasionally.
  • Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans.
  • Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently.
  • Cook covered for about 10 minutes, stirring occasionally.
  • When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes.
  • Adjust the seasoning to taste, and keep at a low simmer.
  • While the sauce is cooking, heat salted pasta-cooking water to a rolling boil.
  • Drop in the fettuccine and cook until barely al dente.
  • Lift them from the water, drain for a moment, then drop onto the simmering vegetables.
  • Toss and cook all together for a couple of minutes over medium heat.
  • Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.
  • When the pasta is perfectly cooked and robed with sauce, turn off the heat.
  • Sprinkle over it the grated cheese, toss into the pasta and serve.
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