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Bacon and Butternut Pasta

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 3 1/4 teaspoons salt, divided
  • 8 ounces uncooked fettuccine
  • 2 bacon slices
  • 2 tablespoons butter
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 2 garlic cloves, minced
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/2 cup sliced green onions

Nutrition Information

  • calories 385
  • fat 14.1 g
  • satfat 7.8 g
  • monofat 4.1 g
  • polyfat 0.8 g
  • protein 13.1 g
  • carbohydrate 53.4 g
  • fiber 4.7 g
  • cholesterol 31 mg
  • iron 2.7 mg
  • sodium 701 mg
  • calcium 135 mg

How to Make It

  1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.

  2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.