Butternut and Rosemary Tagliatelle
How about a tasty, fall-colored recipe using butternut squash and a hint of summer with rosemary?
3 key words stick to this one: cheap, easy and fast.
A preparation and a cooking in 30 minutes.
Here are the ingredients and this for 4 people:
- 20 grams of butter
- 3 tablespoons of Parmesan cheese
- 450 grams of butternut squash
- 2 shallots
- 2 tablespoons of olive oil
- 1 lemon
- 350 grams of tagliatelle
- A sprig of rosemary
- Pepper and salt
Let’s get started!
Peel and dice the squash. Chop the shallots and squeeze the juice from the lemon. Grate about 2 tablespoons of parmesan cheese. Cook the pasta almost to perfection and keep 1 glass of the cooking juice.
Heat the oil in a frying pan over high heat, then add the squash, salt and pepper and cook, stirring regularly, for 5 minutes. Add the butter and shallots. Stir for 1 minute and remove from heat.
Add the lemon juice and mix. Add the pasta and some of the cooking juice. Return to the heat.
Stir constantly for one to two minutes to finish cooking the tagliatelle. Add rosemary and some of the cooking juice as you go, to make a slightly creamy sauce. Remove from heat.
Wait about a minute and add the parmesan cheese. Add salt and pepper to taste and serve immediately.