Fettuccine With Pumpkin And Mushrooms

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 ounces fresh mushrooms, sliced thin
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• ¾ pound fresh fettuccine noodles
• ½ cup pumpkin or butternut squash puree
• ½ cup well-seasoned chicken stock
• Pinch nutmeg
• 1 tablespoon finely chopped flat-leaf parsley
• Freshly grated Parmesan cheese for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    405 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 13 grams protein; 0 milligrams cholesterol; 51 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the oil in a large heavy skillet. Add the mushrooms and saute until they begin to brown. Stir in the garlic and season to taste with salt and pepper. Set aside.
2. Bring a large pot of salted water to a boil for the fettuccine. When the water is boiling, add the fettuccine, stir and cook about three minutes. Drain well.
3. Transfer the fettuccine to the skillet. Dilute the squash puree with the stock and add it to the skillet along with the nutmeg. Heat the mixture, tossing gently. Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.