What a wonderful long weekend! We were able to spend a lot of time with family and also get a lot of work done around the house. I did quite a few craft projects and felt so relaxed. I'm eager to get back into the routine of a normal work week though.
Here is an awesome pasta dish made with whole-wheat fettuccine and a sauce made from pureed butternut squash and leeks. It also contained sage. With our herbs now moved inside, it was a perfect way to use the sage.
Next time, I would cut down on the heavy cream and use skim milk instead as the sauce was a bit heavy in fat. On the side, we sauteed broccoli and garlic, a "go-to" veggie dish for us.
Here's the recipe from The Cottage Gourmet:
Spinach Fettuccine with Leeks and Butternut Squash
3 tbsp unsalted butter
4 medium leeks, halved and thinly sliced crosswise
1 medium butternut squash, diced in ½-inch pieces
¼ cup vegetable broth
1 cup heavy cream
6 fresh sage leaves, finely chopped
1 lb. fresh spinach fettuccine
¼ cup freshly grated Parmesan cheese
Salt and pepper
Bring a large pot of water to boil for the pasta. In a large skillet, melt the butter over medium heat, add leeks and cook for 5 minutes. Add butternut squash and cook for an additional 3 minutes. Add vegetable broth, cover pan and steam the vegetables until just tender, about 5 minutes. Stir in the cream and sage until mixed well, remove from heat.
Salt the boiling water and add fettuccine and cook until al dente, 3 minutes for fresh pasta or 10 minutes for dried pasta. Drain and return to the pot. Add the squash-leek sauce and the Parmesan cheese. Toss well. Season with salt and pepper.
Transfer all to a large, warmed bowl or platter and serve immediately. Pass extra grated cheese for topping. For variety, try adding freshly ground nutmeg.