Recipe by Rosalba Gioffre, writer of Vegano Italiano
With fall on the horizon, quickly you’ll be craving pasta dishes and heartier fare. However that doesn’t need to imply heavy, endless pasta bowls. Whereas this fettuccine recipe would possibly look and sound fancy, it truly takes little time to arrange. Plus, as a result of it’s filled with veggies, you’ll get loads of vitamins in, and keep away from that too-stuffed-to-move feeling you normally get after consuming pasta. Merely do as Italians do: Tempo your self and revel in a small portion.
Observe: This basic Italian recipe incorporates radicchio from Treviso, which has lengthy, tapered leaves. However for those who can’t come up with Trevisano radicchio, think about crimson radicchio. “They’re not as delicate and are barely extra bitter,” Gioffre says.
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Radicchio and Pumpkin Fettuccine Recipe
Makes four servings
1 pound pumpkin or winter squash
2 tablespoons extra-virgin olive oil
2 massive heads Trevisano or crimson radicchio
Salt and freshly floor black pepper
2/three cup whole-wheat fettuccine pasta
Leaves from 1 sprig flat-leaf parsley
Want concepts on easy methods to costume up your pasta? Try these straightforward pasta sauce recipes.
This recipe is from Vegano Italiano by Rosalba Gioffre. Copyright 2017 by Rosalba Gioffre. Reprinted by permission of The Countryman Press, a division of W.W. Norton & Firm.