Best 5 Fettuccine With Squash And Cauliflower Recipes

SPAGHETTI WITH ZUCCHINI AND SQUASH

Steps:

• Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
• Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.

FETTUCCINE WITH BUTTERNUT SQUASH ALFREDO SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
• Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
• Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.

PASTA WITH CAULIFLOWER

Steps:

• Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
• Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
• When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
• Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

FETTUCCINE WITH SUMMER SQUASH AND ROSEMARY BUTTER

Steps:

• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
• Trim vegetables and cut into 1 1/2 x 1/4-inch sticks. In a deep 12-inch heavy skillet melt butter over moderate heat and cook vegetables with salt and pepper to taste, stirring gently, 2 minutes. Add rosemary and cook, stirring gently, until vegetables are just tender, about 2 minutes more. Remove skillet from heat.
• Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with 1/4 cup reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
• Serve pasta with Parmigiano-Reggiano.

FETTUCCINE WITH SQUASH AND CAULIFLOWER

Steps:

• 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.