Bacon and Butternut Pasta

Submitted by Adopted Parisian

"Another great find at Cooking Light. This fresh and healthy crowd-pleaser will fill 'em up for a couple bucks per serving. I have also added in fresh chopped basil, diced artichoke hearts, and sundried tomatoes. Experiment!"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 3 1⁄4 teaspoons salt, divided
• 8 ounces fettuccine, uncooked
• 2 slices bacon
• 2 tablespoons butter
• 3 cups butternut squash, cubed and peeled
• 2 garlic cloves, minced
• 1⁄2 cup blue cheese, crumbled
• 1⁄2 cup green onion, sliced

directions

1. Bring 3 quarts water and 1 tablespoon 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 drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high.
3. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 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. Enjoy!