Citrus Grill's Butternut Squash Fettuccine
One of my favorite dishes from one of my favorite restaurants. I like using fresh sage when possible as well as adding other veggies (asparagus, zucchini. etc). I will also substitute fat-free half-n-half for the cream on occassion.
1 Cup Sliced Portabella Mushroom
1 Cup Butternut Squash (Diced ½" and Blanched)
3/4 Cup Diced Tomato
1 tsp Chopped Garlic
1 tsp Sage
½ Cup White Wine or Veggie Stock
½ Cup Cream
2 Cups of Cooked Fettuccine
3 TB Parmesan Cheese
1 TB Olive Oil
Pinch of Salt and Pepper
In a sauté pan cook mushrooms until golden brown in olive oil on medium high heat. Add garlic and salt and pepper and continue to cook for 30 seconds. Combine in tomatoes, squash and continue to cook for an additional 30 seconds.Add white wine and cream. Cook until sauce thickens.Thoroughly stir in sage, pasta and 2 tablespoons of cheese.Garnish with remaining Parmesan cheese and serve immediately.