Bacon and Butternut Pasta

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield: 4 servings (serving size: 1 cup)
Cost per Serving: $2.07
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 385
  • Fat: 14.1g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.1g
  • Carbohydrate: 53.4g
  • Fiber: 4.7g
  • Cholesterol: 31mg
  • Iron: 2.7mg
  • Sodium: 701mg
  • Calcium: 135mg

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. 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. 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.
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