Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Name: Susan CornettAge: 33Job: Clinical lab scientistHometown: Livermore, Calif.Also at her table: Her husband, David, and their son, Joshua, and daughter, Aviel

Susan Cornett, Livermore, Calif.
Recipe by MyRecipes November 2015

Gallery

Credit: David Malosh

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, cook bacon, stirring, until crispy, about 5 minutes. Transfer bacon to paper towels to drain. Discard all but 1 Tbsp. bacon fat from skillet.

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  • In same skillet over medium heat, sauté onion until translucent, about 4 minutes. Add garlic, spices, kale and 1/4 cup broth. Cook until kale is wilted, 2 to 3 minutes. Season with salt and pepper. Remove from heat.

  • Bring a large pot of salted water to a boil. In a medium pot, bring squash and remaining broth to a boil. Cover, reduce heat to low and simmer until squash is tender, 12 to 14 minutes. Transfer 1/2 of squash to skillet. Using an immersion blender, puree remaining squash until chunky; add to skillet.

  • Add rigatoni to boiling water; cook until al dente, about 12 minutes or as package label directs. Drain, reserving 1/2 cup cooking water. Add pasta, Parmesan and half-and-half to skillet. Toss quickly over low heat until warmed through, adding pasta water to thin if needed. Season with salt and pepper. Divide into 4 bowls; top with ricotta and bacon.

Nutrition Facts

442 calories; fat 11g; saturated fat 5g; protein 21g; carbohydrates 70g; fiber 6g; cholesterol 28mg; sodium 535mg.
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