Health

Pasta with Bacon, Squash and Sage

pasta-bacon-squash-sage Photo: William Brinson

Ingredients

  • 1 2-lb. squash (such as butternut or kabocha)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 ounces thick-sliced bacon, chopped into 1/2-inch pieces
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons sliced sage leaves
  • 12 ounces medium whole-grain shell-shaped pasta
  • 1 tablespoon lemon juice

Preparation


1. Preheat oven to 425°F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch cubes. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, about 20 minutes.

2. Warm a large skillet over medium heat. Cook bacon, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour bacon fat from pan; discard drippings.

3. Add remaining oil to skillet; return to medium heat. Add pepper flakes; stir for 15 seconds. Add sage and squash and sauté until heated through and sage is crisp, about 1 minute. Remove pan from heat.

4. Bring a pot of salted water to a boil. Drop pasta into boiling water and cook until al dente, 7 minutes or as package label directs. Drain pasta, reserving 1/2 cup cooking water.

5. Add pasta to skillet with 1/4 cup pasta water and lemon juice. Toss over medium heat until well coated, adding more water if needed. Season pasta with 1/4 tsp. salt. Divide pasta among 6 bowls and sprinkle with reserved bacon.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 6 (serving size: about 1 cup pasta, 2/3 cup squash)

Nutritional Information

Calories per serving: 387
Fat per serving: 14g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 12g
Carbohydrate per serving: 59g
Fiber per serving: 7g
Cholesterol per serving: 13mg
Iron per serving: 3mg
Sodium per serving: 361mg
Calcium per serving: 81mg