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Pasta

Fettuccine with Butternut Squash and Cauliflower
Ingredients
Salt and pepper
12 oz. Hannaford Fettuccine
1 Tbsp. olive oil
2 cups thinly sliced cauliflower florets
1 yellow onion, finely chopped
4 garlic cloves, minced
2 cups frozen Hannaford Butternut Squash
1 cup Hannaford No Salt Added 99% Fat Free Chicken Stock
1/2 cup Taste of Inspirations Crumbled Goat Cheese
1/4 cup chopped fresh parsley, plus more for garnish
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Fettuccine with Butternut Squash and Cauliflower

Fettuccine with Butternut Squash and Cauliflower

Fettuccine with Butternut Squash and Cauliflower
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:30 minutes
directions
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, then drain pasta and return to pot.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high until shimmering. Add cauliflower and onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, 30 seconds.
3. Stir in squash and stock and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until squash is heated through, 3 to 5 minutes.
4. Add squash mixture, goat cheese, parsley, and 1/2 cup reserved pasta water and toss until pasta is evenly coated, adding additional pasta water as needed to reach desired consistency; season with salt and pepper to taste. Divide among bowls, sprinkle with more parsley, and serve.
Source: Hannaford fresh Magazine, October - November 2020
 
 
 
 
 
 
 
 
 
 
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