Butternut Squash Pasta with Bacon
Ingredients
The pasta
-
12
oz
dry linguine pasta
-
2
cups
torn fresh spinach leaves
The sauce
-
8
slices
uncooked center cut bacon, chopped
-
1
tablespoon
olive oil
-
1
tablespoon
sliced fresh sage
-
1
small
onion, chopped
-
3
cups
peeled and seeded butternut squash, chopped into ½” cubes
-
2
cloves
garlic, minced
-
2
cups
low sodium fat free chicken broth
-
1 ½
oz
finely shredded Parmesan cheese
-
Salt and black pepper
Instructions
- 1. Cook the chopped bacon in a large sauté pan over medium heat until crisp, then drain on paper towels.
- 2. Discard the bacon grease and wipe the pan clean, then add olive oil and heat.
- 3. Add sliced sage to the hot oil and cook for 1 minute, then drain on paper towels.
- 4. Add onion and butternut squash to the pan, season with salt and pepper, and cook for about 7 minutes.
- 5. Stir in garlic and cook for another minute until fragrant.
- 6. Add chicken broth, bring to a boil, cover, and simmer for 15-20 minutes until squash is tender.
- 7. Meanwhile, cook the linguine according to package instructions, reserving 1 cup of the cooking liquid before draining.
- 8. Transfer the squash mixture to a blender and puree until smooth, adjusting seasoning if necessary.
- 9. Combine the cooked pasta, squash sauce, ¼ cup reserved cooking liquid, and fresh spinach in the sauté pan, cooking until spinach wilts.
- 10. Stir in Parmesan cheese until melted, then top with bacon and sage before serving.
Nutrition Facts (estimated)
Servings
8
Calories
238
Total fat
5g
Total carbohydrates
39g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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