SQUASH FETTUCCINE ALFREDO

MAKES 4 SERVINGS

2 tsp olive oil

1 large shallot, chopped

1 clove garlic, chopped

1 lb butternut squash, cubed

340 g fettuccine

½ cup grated Parmesan cheese (approx)

¼ cup 18% cream

1 tsp herbes de Provence salt and pepper

Fried Sage Leaves

¼ cup olive oil

16 fresh sage leaves In large saucepan, heat oil over medium heat; cook shallot and garlic, stirring, until softened, about 5 minutes. Add squash and 1 cup water; cover and cook until squash is tender, about 10 minutes. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserving ½ cup of the cooking liquid, drain well.

In food processor, purée vegetables. Add Parmesan, cream and herbes de Provence; blend well. Season with salt and pepper.

In large bowl, combine pasta and squash purée, stirring in enough of the reserved cooking liquid to coat well. Divide pasta among plates; sprinkle with Parmesan. Garnish with sage leaves.

Fried Sage Leaves In small frying pan, heat olive oil over medium-high heat; cook sage leaves, stirring, until crisp, about 30 seconds. Using fork, carefully transfer sage leaves to paper towel-lined plate.

PER SERVING about 520 cal, 18 g pro, 11 g total fat (4 g sat. fat), 87 g carb (6 g dietary fibre, 6 g sugar), 20 mg chol, 250 mg sodium, 4 mg iron.