Pasta with Sage Browned Butter Sauce
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Pasta with Sage Browned Butter Sauce
Pasta with Sage Browned Butter Sauce
8 oz. spaghetti
1/2 cup butter, cut into 8 slices and divided
1 cup peeled and diced butternut squash
2 tbsp. chopped fresh sage
2 tsp. balsamic vinegar
2 cloves garlic, minced
Freshly ground salt and pepper to taste
1/3 cup freshly shredded Parmigiano-Reggiano cheese (in our Deli)
3 tbsp. pine nuts, toasted

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Cook spaghetti in boiling salted water according to package directions; drain well.

2. Meanwhile, melt 1 tbsp. butter in a small skillet. Add squash and cook, stirring frequently, for 5 minutes or until squash is soft; remove from heat and set aside.

3. Melt remaining butter in a large heavy skillet over medium heat. When butter begins to foam, cook and stir for 2 to 3 minutes, just until the butter turns golden brown and smells nutty, swirling pan several times to avoid scorching.

4. Remove pan from heat and stir in squash, sage, vinegar and garlic. Pour over pasta and toss well to coat; season to taste with salt and pepper. Transfer to a serving dish and top with cheese and pine nuts.

Wine Suggestion
Chardonnay - This rich and buttery pasta needs a rich and buttery wine.
Nutritional Information:
440 calories, 10 g protein, 34 g total fat (18 g sat., .5 g trans), 27 g carbohydrate, 3 g fiber, 2 g sugar, 70 mg cholesterol, 290 mg sodium, 11 points