Pasta with Bacon, Squash and Sage

Photo: William Brinson

Yield:

Serves: 6 (serving size: about 1 cup pasta, 2/3 cup squash)

Recipe Time

Prep: 18 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 387
Fat 14 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 59 g
Fiber 7 g
Cholesterol 13 mg
Iron 3 mg
Sodium 361 mg
Calcium 81 mg

Ingredients

1 2-lb. squash (such as butternut or kabocha)
2 tablespoons olive oil
Salt and freshly ground black pepper
4 ounces thick-sliced bacon, chopped into 1/2-inch pieces
1/2 teaspoon crushed red pepper
3 tablespoons sliced sage leaves
12 ounces medium whole-grain shell-shaped pasta
1 tablespoon lemon juice

Preparation

1. Preheat oven to 425°F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch cubes. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, about 20 minutes.

2. Warm a large skillet over medium heat. Cook bacon, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour bacon fat from pan; discard drippings.

3. Add remaining oil to skillet; return to medium heat. Add pepper flakes; stir for 15 seconds. Add sage and squash and sauté until heated through and sage is crisp, about 1 minute. Remove pan from heat.

4. Bring a pot of salted water to a boil. Drop pasta into boiling water and cook until al dente, 7 minutes or as package label directs. Drain pasta, reserving 1/2 cup cooking water.

5. Add pasta to skillet with 1/4 cup pasta water and lemon juice. Toss over medium heat until well coated, adding more water if needed. Season pasta with 1/4 tsp. salt. Divide pasta among 6 bowls and sprinkle with reserved bacon.

Caroline Wright,

Health

October 2013
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