Fettuccine with Squash & Red Pepper Sauce
Winter squash and pureed red bell peppers are combined in this lovely sauce for fettuccine. The sauce can be made in advance, and if you are feeling particularly colorful, you can use spinach pasta. A green salad, fresh bread and fruit for dessert would complete the menu very simply and nicely.
  • 1 tablespoon olive oil
  • 2 large red bell peppers, 1 diced and 1 cut into strips
  • 1 large green bell pepper, diced
  • 1 tablespoon dry white wine
  • 1 large onion, diced
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1 cup water
  • 1 package (10 ounces) frozen winter squash, thawed
  • 10 ounces fettuccine
  • 1 tablespoon unsalted butter
  • 2 tablespoons grated Parmesan cheese

1. In a large nonstick saucepan, heat oil over medium heat. Stir in diced red and green bell peppers and wine, and saute until tender, four to six minutes. With slotted spoon, transfer peppers to a bowl and set aside.

2. Add red bell pepper strips, onion, black pepper, salt, thyme, and nutmeg. Cover and cook, stirring frequently, until vegetables are very tender, six to seven minutes; if pan starts to get dry, add 2 or 3 tablespoons of water.

3. Stir in remaining water and squash, and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 10 minutes to blend flavors.

4. Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Drain pasta in a colander and set aside in colander.

5. Transfer cooked squash mixture to a food processor or blender and puree to a smooth sauce. Add sauce to pasta cooking pot. Stir in reserved diced peppers and butter and stir over medium heat until butter is melted and sauce is warmed through.

6. Stir drained pasta into sauce, transfer to a serving dish and sprinkle with Parmesan.

Nutritional Information
Per serving: 418 calories, 11g total fat, 3.4g saturated fat, 4.4g monounsaturated fat, 1.3g polyunsaturated fat, 4.1g dietary fiber, 14g protein, 71g carbohydrate, 77mg cholesterol, 344mg sodium.
Good source of: beta-carotene, iron, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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