Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Dried fettuccine |
2 \N | (to 3) garlic clove(s) |
1 medium | Butternut squash |
1 tablespoon | Olive oil |
2 cans | (14 1/2 oz ea) |
\N \N | Pasta-ready tomatoes |
¾ teaspoon | Salt |
¼ teaspoon | Fresh ground pepper |
1. Cook the fettuccine in a large pot of boiling, salted water until tender but still firm, 7-9 min. Drain well.
2. Meanwhile, mince the garlic. Cut the squash in half lengthwise and remove the seeds and strings. Place the squash, cut sides down, on a microwave-safe plate and cover with plastic wrap. Microwave on HIGH until tender, 8-10 min.
3. While the squash is cooking, combine the olive oil and garlic in a large frying pan. Cook over medium-high heat until fragrant but not brown, about 1 min. Add the tomatoes with their juices to the pan and simmer 2-3 min.
4. Scoop the squash from its shell and mash with a fork until smooth.
Add the squash puree to the tomatoes and stir to combine. Season with salt and pepper.
5. Puree the sauce in a blender or food processor until smooth.
Return the sauce to the pan. Add the drained fettuccine and toss to heat through.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 165
Submitted By DIANE LAZARUS On 12-29-95