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Bacon and Butternut Squash Pasta
Ingredients
- 10 slices center cut bacon, chopped
- 2 (9-oz) pkg refrigerated fettuccine
- 2 (10-oz) pkg frozen cubed butternut squash
- ½ tsp salt
- ½ tsp pepper
- ¾ cup heavy cream
- ¾ cup less sodium chicken broth
- 1 (10-oz) pkg spinach
- 1 (4-oz) log goat cheese, crumbled
Instructions
- Cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Meanwhile, cook pasta and squash separately according to package directions.
- Add cooked squash, salt, and pepper to drippings in skillet; cook 2 minutes. Add cream and broth; cook 3 minutes or until thickened.
- Toss together squash, spinach, pasta, and cheese, tossing until spinach wilts. Sprinkle with bacon.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
571
|
0
|
571
|
| Fat (g) | 27 | 27 | |
| Sat. Fat (g) | 14 | 14 | |
| Protein (g) | 21 | 21 | |
| Carb (g) | 58 | 58 | |
| Fiber (g) | 5 | 5 | |
| T. Sugs (g) | 6 | 6 | |
| A. Sugs (g) | 0 | 0 |
