Fettuccini with Squash and Macadamia Basil Crumble

An easy-to-make twist on a traditional pasta dish, the roasted squash brings out a sensational sweet flavor to an otherwise savory dish.

Ingredients

1 pound spaghetti

1 ½ ounces white wine

Juice of 1 lemon

1 pound roasted diced squash or pumpkin

 

MACADAMIA BASIL CRUMBLE:

½ cup macadamias halves and wholes ½ cup roughly chopped sourdough bread

1 tablespoon macadamia or extra virgin olive oil

8-10 leaves fresh basil, sliced

Grated zest of ½ lemon

 

Directions

  1. To make the crumble, toss the macadamias and breadcrumbs in the oil and place on a lined baking tray.  Bake in a moderate oven for 6-8 minutes or until nuts are toasted.  Set aside some of the nuts for garnish and transfer the remaining mixture to a food processor or bowl. Add the basil and lemon and grind to a make a coarse crumble mixture. Set aside.
  2. Cook the pasta according to directions on packet.
  3. Drain the pasta and return to pan with a few tablespoons of the cooking water, the oil, squash and wine. Toss to heat through, spoon into bowls and scatter with the crumble and reserved nuts.

 

Fettuccini with Squash and Macadamia Basil Crumble

Nutritional Information

Based on 6 servings.

Per serving:

Calories

430

Total Fat

12g

Saturated Fat  

2g

Monounsaturated Fat

9g

Polyunsaturated Fat

.5g

Cholesterol

0mg

Sodium

30mg

Carbohydrates

68g

Dietary Fiber      

6g

Protein

12g