- 8.8 ounces lemon fettuccine
- 1 small delicata squash seeds removed, and squash sliced into half-moons
- 3 tablespoons extra virgin olive oil divided
- 2 shallots peeled and minced
- 2 tablespoons celery leaves minced or use 4 cloves minced garlic
- 1 heaping tablespoon flour
- 2 cups whole milk
- ½ cup fresh parsley minced, plus more for serving if you like
- 2 ounces fresh arugula
- ½ lemon juiced
- Salt and pepper to taste
Start the sauce:
Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, often stirring, until softened.
Add the celery leaves or garlic and cook for 45 seconds until fragrant—season with salt.
Prepare the roux:
Add the remaining 1 tablespoon extra virgin olive oil (or use 1 tablespoon butter). Add the flour and cook, sizzling it in the oil and stirring until nutty and aromatic.
Add in half a cup of milk and constantly whisk until a slurry forms.
Continue adding milk in half cup increments until all of the milk is incorporated. Whisk after each addition. Bring to a very low boil and then simmer for 15 minutes, occasionally stirring, until the sauce is thickened to your liking—taste and season with salt and pepper.
Finish the sauce:
Add the arugula and cook until wilted. Add the parsley and lemon juice and cook for 1 minute more—taste and season once more to your preferences. Reduce heat to low.
Sauce the pasta:
Add 1/4 cup of the pasta cooking water along with the cooked pasta and toss to coat. If needed, add a splash of the pasta water until the sauce is glossy and completely coats the pasta. Turn off the heat.
Calories: 424kcal | Carbohydrates: 54g | Protein: 13g | Fat: 17g | Sodium: 78mg | Fiber: 3g | Sugar: 9g | Vitamin C: 18mg