Bacon & Butternut Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon salt8 ounces uncooked fettuccine2 bacon slices2 tablespoons butter3 cups (1/2 inch) cubed, peeled butternut squash2 cloves garlic, minced1/2 cup (2 ounces) blue cheese (ORIGINAL RECIPE)(we used 2 wedges of laughing cow garlic herb instead)1/2 cup sliced green onions
1 - Bring 3 quarts of water and 1 tablespoon of 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. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons of drippings in pan. Crumble bacon, set aside.
3. Add butter to drippings in pan, cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; saute 7 minutes or until almost tender. Add garlic; cook 1 minute stirring constantly. Stir in 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.
Yields 4 Servings (1 cup per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user NBOUTILLIER.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons of drippings in pan. Crumble bacon, set aside.
3. Add butter to drippings in pan, cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; saute 7 minutes or until almost tender. Add garlic; cook 1 minute stirring constantly. Stir in 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.
Yields 4 Servings (1 cup per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user NBOUTILLIER.
Nutritional Info Amount Per Serving
- Calories: 337.9
- Total Fat: 9.1 g
- Cholesterol: 22.8 mg
- Sodium: 250.6 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 4.8 g
- Protein: 10.2 g
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