8 sage leaves
12 ounces DeLallo whole wheat linguine or other pasta
1 1/2 cups water or vegetable broth
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and pepper to taste
Directions
Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.
While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until the surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
Using a large slotted spoon, carefully remove the squash from the water and place it in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until the pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.
So whether you’re looking to try a classic pasta, or new noodles, there’s a variety of options that welcome you. Make sure to check out both the recipes above, and your own special twists!