Creamy Butternut Fettuccine - Rachael Ray Every Day

    Creamy Butternut Fettuccine

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    creamy butternut fettuccine

    Do future you a favor: Cook a big batch of Roasted Butternut Squash & Kale, tuck ’em away in your freezer and stir up this quick dinner... whenever!

    Recipe by Jackie Newgent, RDN 

    • 4Servings

    Ingredients

    • 2 cloves garlic, sliced
    • 2 tbsp. butter
    • 2/3 cup half-and-half
    • 1/2 cup grated Parmesan
    • 5 cups Roasted Butternut Squash & Kale, thawed
    • 12 oz. fettuccine, cooked, plus 1 cup cooking water

    Preparation

    In large, deep skillet, cook garlic in butter over medium until golden, about 3 minutes. Add half-and-half; simmer 2 minutes (do not boil). Add cheese, stir, then add remaining ingredients. Toss until hot, about 2 minutes; season.