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Angel Hair Recipes
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Fettucine Recipes
- Captain's Chicken
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- Eyeball Pizza
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Linguine Recipes
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Vegan Recipes
- Vegan Alfredo
- Asian Stir Fry with Lemon Linguine
- Butternut Squash over Garlic Parsley Fettuccine
- Red Curry Vegetables and Spinach Fettuccine
- Tomato Basil Fettuccine with Creamy Mushrooms, Spinach and Pasta
- Thai Peanut Sauce with Vegetable Fettuccine
- Grilled broccoli, walnuts, & lemon pepper over Roasted Garlic & Basil Fettuccine
- Garlic Parsley Fettuccine with Zucchini
- Broccoli, Pea, and Herb Carbonara & Linguine
- Pantry Pasta with Vegetable Fettuccine
- Pasta e Fagioli
- My Grandmother's Homemade Marinara Sauce
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Seafood Recipes
- Wholesale
Butternut Squash over Garlic Parsley Fettuccine
12 oz package Valente Market Garlic Parsley Fettuccine
1 medium size butternut squash peeled and chopped
2-4 springs of fresh rosemary
2 cups tap water
1 tsp salt
1/4 cup olive oil
1 medium onion chopped
Preheat oven to 350. Peel and chopped the butternut squash, add water and salt. Bake until tender, about 60 minutes. Saute onion in olive oil, add cooked squash, and saute for 5 minutes. Cook pasta following package directions and drain. Toss with squash, and serve with freshly grated parmesan cheese or chopped pecans.
Serves 6-8