8 ounces fettuccine, dried or fresh
1 wedge (about 1-1/2 pounds) eating pumpkin or any sweet
orange fleshed squash, sliced into long, 1/3-inch thick pieces
2 teaspoons to 1 tablespoon olive oil, plus additional for serving
3 cloves garlic, pressed
Salt and freshly ground black pepper
Freshly grated Parmesan or soy Parmesan-type cheese
1—Start the fettuccine in vigorously boiling water.
2—As the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed with cooking spray. You'll want a skillet with a tight-fitting lid. Add the pumpkin or squash and sauté over medium-high heat for 3 minutes. Cover tightly and steam over medium-low heat, stirring every now and again. Add the garlic and stir-fry for 30 seconds or so longer.
3—When the pumpkin is tender around the edges but still has a bit of bite to it, transfer it to a bowl and toss with the cooked fettuccine. Season. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper.
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Recipe reprinted by permission.
This page created January 2003
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