Fettuccine with Summer Squash and Rosemary Butter

1. 1

   Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.

2. 2

   Trim vegetables and cut into 1 1/2 x 1/4-inch sticks.

3. 3

   In a deep 12-inch heavy skillet melt butter over moderate heat and cook vegetables with salt and pepper to taste, stirring gently, 2 minutes.

4. 4

   Add rosemary and cook, stirring gently, until vegetables are just tender, about 2 minutes more.

5. 5

   Remove skillet from heat.

6. 6

   Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.

7. 7

   Drain pasta in a colander and add to sauce with 1/4 cup reserved pasta water and salt and pepper to taste.

8. 8

   Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.

9. 9

   Serve pasta with Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.