Bacon and Butternut Pasta

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield:

4 servings (serving size: 1 cup)

Recipe from

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.

Note:

Julianna Grimes,

March 2010