3 bacon slices, cooked crisp, cut into 1/2-inch pieces
1/4 cup (1 ounce) shaved fresh Parmesan cheese
How to Make It
Preheat oven to 450°.
Toss the squash and onion in a large bowl with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a nonstick baking sheet, and bake 25 minutes, turning until tender and browned.
Cook the pasta according to package directions until al dente. Place chard in a large bowl. Drain the pasta in a sieve over the bowl of chard; let stand 1 minute. Drain chard well; squeeze out excess water. Toss with pasta in a large bowl along with roasted squash and onion, remaining 2 tablespoons oil, remaining salt and pepper, sage, and bacon. Top with cheese and serve.
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Easy and satisfying pasta dish. Lovely velvety texture to the roasted squash and the bacon added the expected amazing bacon-ness to the recipe. I made it as directed except that I blanched the chard in the boiling pasta water before adding the pasta.
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