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Walnut Dusted Fettuccine n' Caramelized Vegetables Recipe

   
 

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     Walnut Dusted Fettuccine n' Caramelized Vegetables

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 Tbl. olive oil
1 medium sweet yellow onion, chopped
3 garlic cloves, minced
1 tsp. dried thyme
1/2 tsp. dried savory
1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. apple cider vinegar
1/3 c. brown sugar
 
1 c. vegetable broth
1 medium green bell pepper, diced
1 medium butternut squash, peeled, halved, seeded, and cut into 1/2-inch dice
8 ounces white mushrooms, lightly rinsed, patted dry, and halved or quartered
1 lb. fettuccine
2 Tbl. minced fresh parsley
1/3 c. ground toasted walnuts

Instructions
In a large skillet, heat 2 Tbl. of the oil over medium heat. Add the onion. Cover and cook until softened, about 5 minutes. Stir in the garlic, thyme, savory, salt and pepper. Reduce heat to low. Stir in the vinegar and sugar, and simmer, stirring to blend the flavors and dissolve the sugar, about 5 minutes. Add the broth, bell pepper, and squash. Cover and cook until softened, stirring occasionally, about 15 minutes. Stir the mushrooms into the vegetables and simmer until all the vegetables are tender, about 5 minutes longer. Keep covered and warm over low heat.
While the vegetables are cooking, cook the fettuccine in a large pot of boiling salted water over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain well and return it to the pot. Toss with the vegetable mixture and the remaining 1 Tbl. olive oil. Sprinkle with the parsley and walnuts and serve hot.
Variation- Substitute diced sweet potatoes for the butternut squash. Stir 2 cups of chopped steamed broccoli florets or roasted halved Brussel spouts into the finished dish.


Originally Submitted
9/11/2012





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