Squash Ribbon Pasta with Herb Cream Sauce

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1

    medium zucchini (about 8 ounces)

  • 1

    medium summer squash (about 8 ounces)

  • 8

    ounces uncooked fettuccine

  • 1/2

    cup thinly sliced red onion

  • 1

    cup milk

  • 1 1/2

    tablespoons flour

  • 1/3

    cup heavy cream

  • 1/2

    cup chopped fresh tarragon, basil, or parsley

  • 3/4

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

Directions

1. Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander. 2. Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt, and pepper. Serve immediately.

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