Fettuccine with Squash and Cauliflower

My mom got this recipe from a cooking magazine but I changed it a bit and it is delicious!

INGREDIENTS

Pasta and Vegetables

1/4 cup extra-virgin olive oil
3 plump garlic cloves, crushed, peeled
1 small onion, finely chopped (1 cup)
3 c butternut squash, cut in 1/2" cubes
3 c cauliflower, cut in small florets (about 1-inch)
4 T small capers, drained (optional)
1 t coarse sea salt or kosher salt or to taste, plus more for cooking pasta
1/2 t peperoncino flakes, or to taste
1 can diced tomatoes
1 pound fettuccine
1 c freshly grated pecorino

Cream Sauce
3 T butter
3 T flour
3/4 c milk

DIRECTIONS

Heat the salted pasta cooking water to a rolling boil. Chop all vegetables while waiting for water to boil. Drop in the fettuccine when water comes to boil and cook barely al dente.

While pasta is cooking, pour the olive oil into the big skillet and set over medium-high heat. Scatter in the crushed garlic and let it start sizzling. Stir in the onion slices and cook for a couple of minutes to wilt. Put in all the cut squash and cauliflower pieces, scatter the capers, salt and peperoncino on top and with tongs toss all together for a minute or so. Pour a cup of water into the skillet, cover tightly and steam the vegetables for 2 or 3 minutes, shaking the pan occasionally. Pour in the can of crushed tomatoes. Stir well and cover. Cook covered for about 10 minutes, stirring occasionally.

While vegetables and pasta are cooking, melt butter in a small sauce pan. Add flour and stir quickly. Add in milk a little at a time while stirring. You may need more flour or milk to make it the desired consistency. Add salt to taste.

When pasta is al dente drain and add to vegetables. Pour cream sauce over pasta and vegetables and toss. Add salt and pepper to taste and sprinkle with grated cheese.

Serves 6

–Melanie