Fettuccini with Yellow Squash and Parmesan-Lemon Cream Sauce

ingredients

• 1 recipe fresh pasta dough with spinach puree, cut into fettuccine, recipe follows, or 8 ounces dried fettuccine
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, diced
• 1 medium yellow squash, diced
• 2 teaspoons fresh grated lemon zest
• 1/4 cup white wine

• 3/4 cup chicken stock or broth
• 1/3 cup heavy cream
• 2 1/2 tablespoons fresh lemon juice
• 1 cup finely grated Parmesan cheese, plus Parmesan curls or more grated cheese, for garnish
• Salt and freshly ground black pepper

• Fresh Pasta Dough
• 2 cups flour
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon extra-virgin olive oil
• Flavor and color variations, recipes follow, optional
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  Directions

  Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.

Courtesy of:  http://www.cookingchanneltv.com/recipes/kelsey-nixon/fettuccine-with-yellow-squash-and-parmesan-lemon-cream-sauce.html