Bacon and Butternut Pasta

Bacon and Butternut Pasta Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Julianna Grimes,

Cooking Light

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note