RONZONI FETTUCCINE ALFREDO RECIPES

Steps:

• Bring a large pot of salted water to a boil.
• Add butternut squash and cook until soft.
• Remove squash with a slotted spoon and place in a blender, blend until smooth.
• Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
• Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.
• Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
• Stir in parmesan cheese and sage and mix in pasta until well coated.
• Serve with additional parmesan cheese on the side.

Steps:

• Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
• Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
• Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
• Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
• Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
• When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
• Add drained tuna, stirring another minute.
• Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
• Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
• Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).