1/2 Photos of Creamy Fusilli With Yellow Squash and Bacon
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like. Recipe from Martha Stewart's Everyday Food.
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- 1Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
- 2While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
- 3Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
- 4Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.
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Nutritional Facts for Creamy Fusilli With Yellow Squash and Bacon
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 451.5
- Calories from Fat 201
- Total Fat 22.4 g
- Saturated Fat 10.4 g
- Cholesterol 56.1 mg
- Sodium 222.8 mg
- Total Carbohydrate 50.6 g
- Dietary Fiber 4.0 g
- Sugars 4.4 g
- Protein 13.1 g
The following items or measurements are not included: