Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Julianna Grimes
Recipe by Cooking Light March 2010

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

385 calories; fat 14.1g; saturated fat 7.8g; mono fat 4.1g; poly fat 0.8g; protein 13.1g; carbohydrates 53.4g; fiber 4.7g; cholesterol 31mg; iron 2.7mg; sodium 701mg; calcium 135mg.
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