Butternut Squash Alfredo
Ingredients
- 1 9 ounce package fresh refrigerated fettuccine, cut in half crosswise
- 1 12 ounce package frozen butternut squash spirals, or 5 cups fresh
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 13.5 ounce link chicken sausage, sliced
- 1 medium zucchini, sliced
- 1 cup whipping cream
- 3 tablespoons chopped fresh sage
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup finely shredded Parmesan cheese, we used quattro formaggi
Instructions
- In a large pot, cook pasta and squash in lightly salted boiling water 3 to 5 minutes, or until tender. Drain; return to pot.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion; cook and stir 3 minutes. Add sausage and zucchini slices; cook and stir 2 to 3 minutes or until browned. Stir in cream; bring to boiling. Boil gently, uncovered, 1 minute. Add sage, cheese, and 1/2 teaspoon each kosher salt and ground black pepper; stir.
- Add the sausage sauce to the pasta and gently toss to coat. Or, lay the hot pasta squash on a large platter, and pour the sausage cream sauce on top. Garnish with fresh sage!
Nutrition Facts
Calories: 187kcal, Carbohydrates: 5g, Protein: 5g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 51mg, Sodium: 364mg, Potassium: 173mg, Fiber: 1g, Sugar: 3g, Vitamin A: 739IU, Vitamin C: 8mg, Calcium: 138mg, Iron: 0.3mg