Here’s a way to reduce, rather than eliminate your carbs from a pasta dish – supplement with a vegetable noodle. You could use zucchini instead of butternut squash, if you prefer, with the same great tasty result.
Butternut Spaghetti Alfredo
- Servings: 4
- ½ pound dried spaghetti
- olive oil
- 6 cups spiralized butternut squash
- 6 tablespoons butter
- 1 cup heavy cream
- ½ teaspoon ground dried sage
- 1¼ cups grated Parmesan cheese
- salt and freshly ground black pepper
- fresh sage leaves chopped
- Cook the spaghetti according to the package directions in boiling salted water, until it is cooked to your liking.
- Heat the olive oil in large sauté pan. Add the butternut squash noodles and sauté for 3 to 5 minutes, until they start to soften. Then remove the butternut and set it aside. Combine the butter and heavy cream in the pan and simmer over low heat for 5 minutes. Add the dried sage and return the butternut squash to the pan. Simmer for a few more minutes until the squash is tender but not too soft.
- With tongs, transfer the cooked pasta from the boiling water to the sauté pan, bringing a little of the pasta water with it. Add half of the cheese and swirl everything together. When the cheese has fully melted, add the remaining cheese and continue to toss and swirl, adding more pasta water as needed.
- Finish with freshly ground black pepper and garnish with some chopped sage leaves.