Fettuccine with Summer Squash and Rosemary Butter

Ingredients

  • Accompaniment: freshly grated Parmigiano-Reggiano
  • 1 pound dried tagliatelle or fettuccine
  • 1 pound small zucchini (about 5)
  • 1 pound small yellow squash (about 4)
  • 5 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh rosemary leaves

1. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta. 2. Trim vegetables and cut into 1 1/2 x 1/4-inch sticks. In a deep 12-inch heavy skillet melt butter over moderate heat and cook vegetables with salt and pepper to taste, stirring gently, 2 minutes. A...

View full recipe at SpringPad

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