Melt the butter in a sauté pan with lemon juice and balsamic vinegar on low heat. Add the butternut squash spirals, season with salt and pepper, and cook with lid on for about 15-20 mins until the butternut squash is tender.
Add fettuccine with a pinch of salt to boiling water. Boil 5-7 mins. Reserve some pasta cooking water after draining.
Add fettuccine to the sauté pan with the balsamic lemon butter sauce and butternut squash. Toss to coat, adding 3 tbsp of pasta cooking water (or more if needed) to emulsify the sauce.
Serve with crumbled goat cheese and fresh sliced basil.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.