Chef-Boy-I-Be-Illinois' Fettuccine With Squash Ribbons Recipe

Name: Chef-Boy-I-Be-Illinois' Fettuccine With Squash Ribbons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt & freshly ground black pepper; 12 ounces whole wheat fettuccine (or regular); cooking spray; 3 fully cooked chicken sausage (preferably spinach and feta or sun-dried tomato flavor); 3 medium crookneck yellow squash, trimmed, skin removed and peeled into thin ribbons; 3 medium zucchini, trimmed, skin removed and peeled into thin ribbons; 1 tablespoon olive oil; 3 -4 garlic cloves, thinly sliced; packed chopped fresh basil; parmigiano-reggiano cheese, for serving

Servings: persons

salt & freshly ground black pepper
12 ounces whole wheat fettuccine (or regular)
cooking spray
3 fully cooked chicken sausage (preferably spinach and feta or sun-dried tomato flavor)
3 medium crookneck yellow squash, trimmed, skin removed and peeled into thin ribbons
3 medium zucchini, trimmed, skin removed and peeled into thin ribbons
1 tablespoon olive oil
3 -4 garlic cloves, thinly sliced
packed chopped fresh basil
parmigiano-reggiano cheese, for serving

1
Bring a large pot of water to a boil.
2
Salt generously and add fettuccine.
3
Cook according to package directions.
4
Reserve about 1 cup of pasta-cooking water and drain.
5
Meanwhile, coat a nonstick skillet with cooking spray and heat to medium.
6
Add chicken sausage and cook, turning often, until golden brown on each side.
7
Transfer to a cutting board.
8
Allow sausage to rest for a few minutes, then thinly slice on the diagonal.
9
Add olive oil to skillet and turn heat to medium-low.
10
Add garlic and cook 1 minute.
11
Add tomatoes and cook 3 minutes, or until skin is no longer taut.
12
Season with salt and pepper, to taste.
13
Deglaze skillet with about 1/4 cup of reserved pasta-cooking water, loosening any bits from the bottom of the skillet.
14
Remove from heat.
15
Off the stove, add the zucchini ribbons to the empty pasta pot, followed by the tomato mixture, the drained pasta, the sliced sausage and about three-quarters of the basil.
16
Toss well to combine.
17
If pasta appears dry, add enough of the reserved cooking water to coat the pasta so it looks moist, but not wet.
18
Divide among 4 bowls and use a vegetable peeler to shave thin pieces of Parmigiano-Reggiano over pasta.
19
Sprinkle with remaining basil and serve immediately.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: salt & freshly ground black pepper, 12 ounces whole wheat fettuccine (or regular), cooking spray, 3 fully cooked chicken sausage (preferably spinach and feta or sun-dried tomato flavor), and more.

Yes, Chef-Boy-I-Be-Illinois' Fettuccine With Squash Ribbons falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef-Boy-I-Be-Illinois' Fettuccine With Squash Ribbons

How did you like this recipe?

Frequently Asked Questions