Hi. It’s me, Jackson.
This is a simple but delicious pasta recipe that I made last year.
Jackson’s Amazing Fettucine with Sauteed Squash and Parmesan
1 16-oz package fettucine noodles
2 medium zucchini, sliced
2 yellow squash, sliced
1/2 onion, chopped
1/4 C cream or half and half (or 2% milk)
3/4 C Parmesan cheese, grated, plus additional for garnish (we LOVE Whole Food’s 365 Shredded Parmesan)
Salt and pepper
Bring water to a boil and prepare the fettucine according to package directions. While fettucine is cooking, saute’ zucchini, yellow squash and onion (salted and peppered to taste) in olive oil until squash is soft and onion is translucent (usually 6-7 minutes in our cast iron skillet over medium heat). Drain water from noodles when cooked, and add veggies to noodles along with cream and parmesan; stir til well-mixed. Serve on plates and sprinkle additional parmesan cheese on top.