Ingredients
The following ingredients have 4 Servings
- 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
- 1/2 cup finely shredded Parmesan cheese (we used quattro formaggi)
Instruction
- 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!
