Wednesday, August 17, 2011

Fettuccine with Yellow Squash and Parmesan-Lemon Cream Sauce

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This is one of those dishes that are really light and take advantage of the fresh veggies you can find at the market. We really loved this dish. The basil pasta added a hint of basil, but didn’t overwhelm the other flavors of the dish.

Fettuccine with Yellow Squash and Parmesan-Lemon Cream Sauce
(Adapted from Kelsey Nixon)

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1 recipe fresh pasta dough with spinach puree, cut into fettuccine, recipe follows, or 8 ounces dried fettuccine I used basil pasta click HERE for recipe
2 tablespoons extra-virgin olive oil
1 medium white onion, diced
1 medium yellow squash, diced
2 teaspoons fresh grated lemon zest
1/4 cup white wine
3/4 cup chicken stock or broth
1/3 cup heavy cream
2 1/2 tablespoons fresh lemon juice
1 cup finely grated Parmesan cheese, plus Parmesan curls or more grated cheese, for garnish
Salt and freshly ground black pepper
Fresh Pasta Dough
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil

Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.

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Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper.

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Add the yellow squash and sauté until almost tender.

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Add the lemon zest and continue cooking for 1 more minute.

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Add the white wine, and scrape up the pan releasing any dry bits on the bottom.

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Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid.

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Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese.

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Season the sauce with salt, and pepper, to taste.

Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.

Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.

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2 comments:

  1. This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification.

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